Food and Recipes Recipes Lasagna Roll Ups 4.5 (2) 2 Reviews The only baked pasta casserole that rivals classic lasagna? Lasagna roll ups. These rolled lasagna packages are filled with the same ooey-gooey flavor as the traditional baked dish, but they're much more fun to serve. Avoid mushy pasta that unrolls before plating by cooking your lasagna noodles until al dente. You can also substitute sautéed mushrooms or spinach for the recipe's canned artichokes, though we enjoy the heft they have in the lasagna filling. A trio of cheese ensures there will be more than enough melted comfort in every bite of this casserole, though you can always add more or less on top if you'd like.Whether you opt to make it ahead to keep in the freezer for a mid-week meal or serve a slice the next time you host supper club, these cheesy Lasagna Roll Ups deserve a spot in your regular cooking routine. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 10, 2019 Print Share Share Tweet Pin Email Hands On Time: 35 mins Total Time: 1 hrs 35 mins Yield: 10 servings Jump to Nutrition Facts Ingredients 10 uncooked lasagna noodles 1 cup finely chopped sweet onion 2 tablespoons olive oil 3 garlic cloves, minced and divided 1 (24-oz.) jar tomato-and-basil pasta sauce 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 1/4 cup (1 oz.) freshly shredded Parmesan cheese Directions 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. Hector Sanchez; Styling: Lydia Degaris Pursell Chef's Notes We tested with Classico Tomato & Basil pasta sauce. Nutritional analysis is per serving (not including toppings). Print Nutrition Facts (per serving) 190 Calories 5g Fat 28g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 190 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 8% Cholesterol 11mg 4% Sodium 590mg 26% Total Carbohydrate 28g 10% Protein 9g Calcium 120mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.