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Artichoke Basil Lasagna Rolls

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SERVES: 10

COOK TIME: 50 Min

This vegetarian-friendly lasagna recipe is one that'll have them coming back for more, and more, and more. They'll just love the hearty texture the artichoke adds to these Artichoke Basil Lasagna Rolls. It's a change-of-pace recipe that's company-fancy, too!

What You'll Need

2 teaspoons olive oil
1/2 cup finely chopped onion
1 (24-ounce) jar tomato and basil sauce
1 cup low-fat ricotta cheese
1/4 cup egg substitute
3 cloves garlic, minced
1 (14-ounce) can artichoke hearts, drained, quartered
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
10 lasagna noodles, cooked according to package directions

What to Do

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large skillet over medium-high heat, heat oil; saute onion 5 minutes, or until tender. Stir in tomato sauce and heat 5 minutes. Place 1 cup sauce in prepared baking dish.
In a large bowl, combine ricotta cheese, egg substitute, garlic, artichoke hearts, basil, and Parmesan cheese. Spoon cheese mixture over lasagna noodles, distributing evenly, and roll up tightly. Place rollups seam side down in baking dish. Top with remaining tomato sauce.
Cover and bake 40 to 45 minutes, or until heated in center.

Notes

If you loved this dinner recipe, be sure to check out our collection of Healthy Pasta Recipes; 6 of Our Best Pasta Dinner Recipes.

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Nutritional InformationShow More

Servings Per Recipe: 10

Amount Per Serving % Daily Value *
Calories 193
Calories from Fat 30
Total Fat 3.4g 5 %
Saturated Fat 1.4g 7 %
Trans Fat 0.0g 0 %
Protein 9.2g 18 %

Amount Per Serving % Daily Value *
Cholesterol 8.5mg 3 %
Sodium 390mg 16 %
Total Carbohydrates 32g 11 %
Dietary Fiber 2.3g 9 %
Sugars 4.9g 0 %

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capalongr

Jan 21, 2017

I've made this recipe for a dinner party. I know you didn't get any comments so I added 1 shredded mozzarella to a 32 oz ricotta cheese and 1 more egg. A carton of lasagna has 16 noodles and why not make it all to freeze and serve another night. I also add a small can of peas drained and a little olive oil to the jarred sauce. It really gives it a kick since artichoke has no color.