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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.” Lasagna rolls to the rescue! Hearty but not heavy and nearly too pretty to eat, these rolls are the perfect training wheels for young cooks: You can prep the noodles and the (ahem, “embellished store-bought”) sauce, while your budding Julia Child mixes the cheese and rolls up the noodles. The recipe hails from the Southern Living Test Kitchen (where Delta’s the official faucet), but feel free to let your sous chefs take all the credit.

Tomato Basil Lasagna Rolls


10 uncooked lasagna noodles

1 cup finely chopped sweet onion

2 teaspoons olive oil

3 garlic cloves, minced and divided

1 (24-ounce) 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-ounce) can baby artichoke hearts, drained and quartered

1 large egg white, lightly beaten

1/4 cup torn fresh basil

1/4 cup (1 ounce) freshly shredded Parmesan cheese

Toppings: fresh basil, Parmesan cheese


1. Preheat oven to 350 degrees F. 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. Sauté onion in hot oil in a 3-quart saucepan over medium heat 7 to 8 minutes or until caramelized. Add 2/3 of minced garlic and cook, stirring constantly, 1 minute. Stir in tomato sauce, sugar and red pepper. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.

3. Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, egg white, basil and Parmesan 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-by-7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.

4. Bake, covered, 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.

Note: We tested with Classico Tomato & Basil pasta sauce.