Tomato-Basil Lasagna Rolls

• 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 cheese
• 2 ounces 1/3-less-fat cream cheese, softened
• 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, Parmesan cheese

1. Preheat oven to 350u0b0. 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. Saute 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 350u0b0 for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
5. Note: We tested with Classico Tomato & Basil pasta sauce.
6. Note: Nutritional analysis is per serving (not including toppings).

lasagna noodles, sweet onion, olive oil, garlic, tomato, sugar, red pepper, lowfat ricotta cheese, cream cheese, baby artichoke hearts, egg white, fresh basil, parmesan cheese, fresh basil

Taken from www.myrecipes.com/recipe/tomato-basil-lasagna-rolls (may not work)