L made these delicious veggie lasagna rolls (adapted from a Southern Living recipe) on Saturday night – the perfect healthy comfort food for a lazy weekend at home. This recipe also works for a busy weeknight: make the evening before, cover and refrigerate until you’re ready to bake. You can also add fresh or frozen spinach or mushrooms to the filling.

Veggie Lasagna Rolls
healthy comfort food.

What You Need

  • 10 uncooked whole wheat lasagna noodles (L used Hodgson Mill brand)
  • 1 cup finely chopped sweet yellow or red onion
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced and divided
  • 1 (24-oz.) jar tomato-and-basil pasta sauce (L used Bertolli brand)
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon dried crushed red pepper
  • 1 cup low-fat ricotta cheese
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1 (14-oz.) can baby artichoke hearts, drained and quartered
  • 1 large egg white, lightly beaten
  • 1/4 cup torn fresh basil (L used the basil in the squeeze tube, available in the produce section. don’t judge.)
  • 1/4 cup (1 oz.) freshly shredded Parmesan cheese (L used the kind in the green shaker can. again, don’t judge.)
  • Toppings: fresh basil, Parmesan cheese

What You Do

  • 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.
  • Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
  • Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, 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 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
  • Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.