Tomato, Basil & Artichoke Lasagna Rolls – Healthy & Easy

As I have stated before, I truly adore pasta (it might be a slight addiction) and here is a very simple and incredibly versatile recipe that is not only easy to prepare (and serve), but healthy AND cost conscious! Oh and did I mention yummy and pretty? Pretty much a win-win-win-win!

Tomato, Basil & Artichoke Lasagna Rolls



7-10 uncooked lasagna noodles (depending on how full you want to fill them!)

3 garlic cloves – minced and divided (1/3 and 2/3)

1 cup finely chopped sweet onion

2 tsp. olive oil

1 – 2 tsp sugar

1/2 tsp crushed red pepper flakes

24 ounces (1 jar) pasta sauce

2 ounces 1/3 less fat cream cheese (softened)

1 cup low-fat ricotta cheese

1 (14 ounce) can quartered artichoke hearts, chopped

1 large egg, beaten

1/2 cup fresh basil (roughly chopped divided 1/4 cup amounts)

1/2 cup shredded Parmesan cheese (divided 1/4 cup amounts)

1 Vodka Martini (not sure who noticed that in the picture!)


1. Preheat oven to 350 degrees.

2. Cook Pasta according to package directions. Once al dente, drain and place in a single layer on a lightly greased piece of tin foil or wax paper (or a cookie sheet if that is what you have handy!).

3. Saute the onion in a 3 QT saucepan over medium heat until carmelized. Add 2/3 of the minced garlic and cook for a moment or two.


4. Stir in tomato sauce, sugar and red pepper. Bring to a boil, stir often and reduce heat for about 5 minutes. Remove from heat.


5. Mix together ricotta and cream cheese until smooth. Next, stir in the artichoke hearts, remaining garlic, beaten egg, 1/4 cup basil, and 1/4 cup Parmesan.


6. Spread 1/4 to 1/3 cup cheese mixture on each noodle. Roll up firmly and place seam side down in a lightly greased baking dish. Repeat with remaining noodles and spoon tomato sauce over rolls.

7. Bake covered at 350 degrees for 45 or until thoroughly heated and the top is bubbly. Let stand 5 minutes. Serve with grated Parmesan and basil on top.

Blog FinalA few quick notes… I used homemade pasta sauce / marinara. I make mine in large batches, freeze it in cup size portions and then thaw and use as needed. This not only saves money but I think tastes delicious! Also, the next time I make this I’m going to add some spinach (I will probably use some of the frozen spinach and make it a cheese, artichoke and spinach filling. However, feel free to add whatever you would like to the filling and whatever your family would enjoy! I hope you all enjoy this recipe as much as we do!

Until We Meet Again,


2 thoughts on “Tomato, Basil & Artichoke Lasagna Rolls – Healthy & Easy


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