Recipe: Tasty SL Tomato-basil lasagna rolls

SL Tomato-basil lasagna rolls. Canned artichokes give the rich filling of Tomato-Basil Lasagna Rolls its meaty heft. Feel free to sub sautéed 'shrooms or spinach. These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals.

So the kids want to "help" with dinner, but you'd rather not endure PB&J (again) or "mystery soup." Tomato Basil Lasagna Rolls. Tomato Basil Risotto filling for the Lasagna Rolls: Marinate your tomatoes by cutting them into chunks and putting them in a bowl with a good pinch of salt and pepper, a hefty drizzle of olive oil and a splash of red wine vinegar. In a large pot, bring your stock to a simmer, then turn down to low to keep. You can cook SL Tomato-basil lasagna rolls using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of SL Tomato-basil lasagna rolls

1. It's 10 of uncooked lasagna noodles.
2. You need 1 cup of sweet onion, finely chopped.
3. Prepare 2 tsp of olive oil.
4. It's 3 clove of garlic, minced and divided.
5. It's 24 oz of jar tomato and basil pasta sauce.
6. You need 1 1/2 tsp of sugar.
7. You need 1/4 tsp of dried crushed red pepper.
8. It's 1 cup of low-fat ricotta cheese.
9. Prepare 2 oz of 1/3 less fat cream cheese, softened.
10. It's 14 oz of can baby artichoke hearts, drained & quartered.
11. Prepare 1 large of egg white, lightly beaten.
12. It's 1/4 cup of torn fresh basil.
13. Prepare 1/4 cup of shredded Parmesan cheese.

This recipe for Zucchini Lasagna Roll Ups with Spinach and Basil will hopefully change that! Think of this like a lasagna or cannelloni but without the pasta, a low-carb alternative that highlights summer produce. Fragrant summer basil permeates the dish and gives it such delicious flavor. Lasagna rolls with zucchini, tomatoes and cheese.

SL Tomato-basil lasagna rolls step by step

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. Saute onion in hot oil in a 3-qt sauce pan over medium heat 7 to 8 min or until caramelized. Add 2/3 of minced garlic and cook, stirring constantly for 1 min. Stir in tomato sauce and next 2 ingred. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 min. Remove from heat..
3. Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingred 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 11x7 in baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls..
4. Bake, covered, at 350 for 45-50 min or until thoroughly heated and bubbly. Let stand 5 min; sprinkle with desired toppings..

Four strips of lasagna, one poor zucchini, a little cheese and an onion - could I make dinner for both of us with these? That was the problem I was faced with. Place the rolled lasagna's in a pan and pour the tomato sauce on them. Kosambari / Indian version of carrot salad. Make- Ahead: After assembling the lasagna, cover and freeze for up to one. month.

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