Tomato-Basil Lasagna Rolls
INGREDIENTS
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10 uncooked lasagna noodles
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1 cup finely chopped sweet onion
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2 teaspoons olive oil
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3 garlic cloves, minced and divided
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1 (24-oz.) jar tomato-and-basil pasta sauce
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1 1/2 teaspoons sugar
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1/4 teaspoon dried crushed red pepper
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1 cup low-fat ricotta cheese
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2 ounces 1/3-less-fat cream cheese, softened
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1 (14-oz.) can baby artichoke hearts, drained and quartered
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1 large egg white, lightly beaten
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1/4 cup torn fresh basil
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1/4 cup (1 oz.) freshly shredded Parmesan cheese
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Toppings: fresh basil, Parmesan cheese
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