How to Cook Perfect 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. In a skillet, sauté onions. add minced garlic, basil, oregano and red pepper . while assembling the lasagna roll-ups.

How to freeze lasagna rolls Recipe: Tomato Basil Lasagna Rolls. 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. You can have SL Tomato-basil lasagna rolls using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of SL Tomato-basil lasagna rolls

1. It's 10 of uncooked lasagna noodles.
2. It's 1 cup of sweet onion, finely chopped.
3. You need 2 tsp of olive oil.
4. Prepare 3 clove of garlic, minced and divided.
5. You need 24 oz of jar tomato and basil pasta sauce.
6. Prepare 1 1/2 tsp of sugar.
7. You need 1/4 tsp of dried crushed red pepper.
8. Prepare 1 cup of low-fat ricotta cheese.
9. You need 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. You need 1/4 cup of shredded Parmesan cheese.

In a large pot, bring your stock to a simmer, then turn down to low to keep. 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.

SL Tomato-basil lasagna rolls instructions

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..

Lasagna rolls with zucchini, tomatoes and cheese. 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. Also amazing: Both kids loved it. Drop the Lasagna and allow it to cook.