Tomato-Basil Lasagna Rolls

INGREDIENTS

• 10 uncooked lasagna noodles
• 1 cup finely chopped sweet onion
• 2 teaspoons 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
• Toppings: fresh basil, Parmesan cheese