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Tomato-Basil Lasagna Rolls Recipe

   
 

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     Tomato-Basil Lasagna Rolls

Category   Entrees - Maindishes
Sub Category   None
Servings   10
Preptime   1 hr, 35 min

Ingredients
10 uncooked lasagna noodles
1 cup finely chopped sweet onion
2 teaspoons olive oil
3 garlic cloves, minced and divided
1 (24-oz.) jar tomato-and-basil pasta sauce
1 1/2 teaspoons sugar
1/4 teaspoon dried crushed red pepper
1 cup low-fat ricotta cheee
2 ounces 1/3-less-fat cream cheese
 
1 (14-oz.) can baby artichoke hearts, drained and quartered
1 large egg white, lightly beaten
1/4 cup torn fresh basil 1/4 cup (1 oz.) freshly shredded Parmesan cheese
Toppings- fresh basil,

Instructions
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.
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


Originally Submitted
10/27/2013





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