Artichoke Lasagna Rolls

This is a simple, but stunning take on lasagna with a artichoke ricotta filling.

Ingredients

• 1 pound fresh lasagna pasta 
• 1 16 ounce container ricotta
• 1 cup chopped artichoke hearts
• 1 teaspoon Tuscan Seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup parsley, chopped
• 1/2 cup heavy cream
• 1 ball mozzarella, torn into small pieces
• 1/2 cup grated parmesan cheese
• 1 jar marinara sauce

Instructions

1. Heat the oven to 350 degrees
2. In a large bowl, combine the ricotta, artichoke, salt, pepper, parsley, cream, parmesan and half the mozzarella.
3. Add a layer of marinara sauce to a 9"x 6" inch baking dish (you'll want a baking dish that fits the lasagna rolls snuggly, a loaf pans also works well)
4. Assemble the rolls by adding about 1/4 cup of ricotta filling on a lasagna noodle and rolling up.  Cut the roll in half widthwise and place standing up in the dish. You can also place these laying down in the dish, but I love how the swirl of the filling size up looks.  Repeat with all the lasagna and pour the remaining marinara sauce over the rolls. Top with the remaining mozzarella cheese.
   
5. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the cheese is melted and golden. Let rest for 5-10 minutes before serving.

Serves 4-6

Takes 1 hour