1. Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
2. Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
3. Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
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4. Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
Note- We tested with Classico Tomato & Basil pasta sauce.
Note- Nutritional analysis is per serving (not including toppings).
Amount per serving
Calories- 190
Fat- 5g
Saturated fat- 1.5g
Monounsaturated fat- 0.0g
Polyunsaturated fat- 0.0g
Protein- 9g
Carbohydrate- 28g
Fiber- 0.0g
Cholesterol- 11mg
Iron- 0.0mg
Sodium- 590mg
Calcium- 120mg
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