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1
Preheat oven to 350.
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2
Cook pasta according to package directions for al dente.
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3
Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
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4
Saute onion in hot oil in a 3-qt.
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5
saucepan over medium heat 7 to 8 minutes or until caramelized.
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6
Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute.
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7
Stir in tomato sauce and next 2 ingredients.
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8
Bring mixture to a boil, stirring often.
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9
Reduce heat to low; simmer, stirring often, 5 minutes.
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10
Remove from heat.
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11
Stir together ricotta and cream cheese until smooth.
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12
Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic.
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13
Spread 1/4 cup cheese mixture on 1 noodle.
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14
Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish.
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15
Repeat with remaining noodles and cheese.
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16
Spoon tomato sauce over lasagna rolls.
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17
Bake, covered, at 350 for 45 to 50 minutes or until thoroughly heated and bubbly.
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18
Let stand 5 minutes.
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19
Sprinkle with desired toppings.
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20
Toppings: fresh basil, Parmesan cheese.
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21
Southern Living
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22
OCTOBER 2013.
