Tomato Basil Lasagna Rolls

• 10 lasagna noodles, uncooked
• 1 cup sweet onion, finely chopped
• 2 teaspoons olive oil
• 3 garlic cloves, minced and divided
• 24 ounces tomato and basil pasta sauce
• 1 12 teaspoons sugar
• 14 teaspoon dry crushed red pepper
• 1 cup low-fat ricotta cheese
• 2 ounces low-fat cream cheese, softened
• 14 ounces baby artichoke hearts, drained and quartered
• 1 large egg white, lightly beaten
• 14 cup fresh basil, torn
• 14 cup parmesan cheese, freshly shredded

1. Preheat oven to 350.
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. Saute onion in hot oil in a 3-qt.
5. saucepan over medium heat 7 to 8 minutes or until caramelized.
6. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute.
7. Stir in tomato sauce and next 2 ingredients.
8. Bring mixture to a boil, stirring often.
9. Reduce heat to low; simmer, stirring often, 5 minutes.
10. Remove from heat.
11. Stir together ricotta and cream cheese until smooth.
12. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic.
13. Spread 1/4 cup cheese mixture on 1 noodle.
14. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish.
15. Repeat with remaining noodles and cheese.
16. Spoon tomato sauce over lasagna rolls.
17. Bake, covered, at 350 for 45 to 50 minutes or until thoroughly heated and bubbly.
18. Let stand 5 minutes.
19. Sprinkle with desired toppings.
20. Toppings: fresh basil, Parmesan cheese.
21. Southern Living
22. OCTOBER 2013.

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

Taken from www.food.com/recipe/tomato-basil-lasagna-rolls-507890 (may not work)