Tomato-Basil Lasagna Rolls

Ingredients

• 14 oz artichoke hearts drained quartered canned
• 0.3 cup basil fresh
• 10 servings parmesan fresh
• 1 large egg whites lightly beaten
• 3  garlic clove divided minced
• 10  lasagne pasta sheets uncooked
• 1 cup part-skim ricotta low-fat
• 2 teaspoons olive oil 
• 1 oz parmesan shredded
• 0.3 teaspoon pepper dried red crushed
• 1.5 teaspoons sugar 
• 1 cup onion sweet finely chopped
• 24 oz tomato basil sauce 

Equipment

• sauce pan
• oven
• baking pan
• aluminum foil
• wax paper

Directions

1. Preheat oven to 35
2. Cook pasta according to package directions for al dente.
3. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
4. Saut onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized.
5. 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.
6. Remove from heat.
7. Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic.
8. Spread 1/4 cup cheese mixture on 1 noodle.
9. 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.
10. Bake, covered, at 350 for 45 to 50 minutes or until thoroughly heated and bubbly.
11. Let stand 5 minutes.
12. Sprinkle with desired toppings.
13. Note: We tested with Classico Tomato & Basil pasta sauce.