Ingredients

• These rolls require some assembly time but are a nice change of pace from layered pasta. Use baby spinach to eliminate the task of trimming stems.
• Lasagna:
• 8 uncooked lasagna noodles
• 4 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 (8-ounce) package presliced mushrooms
• 1 (6-ounce) package fresh baby spinach
• 3 garlic cloves, minced
• 1/2 cup (2 ounces) shredded mozzarella cheese
• 1/2 cup part-skim ricotta cheese
• 1/4 cup minced fresh basil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• Sauce:
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (7-ounce) bottle roasted red bell peppers, undrained
• 1/8 teaspoon crushed red pepper

Directions

1. o prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.

3. To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.

4. Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.

5. Yield: 4 servings (serving size: 2 rolls)

6. NUTRITION PER SERVING

7. LORIES 393(27% from fat); FAT 11.7g (sat 4.3g,mono 3.6g,poly 1.5g); PROTEIN 19.3g; CHOLESTEROL 20mg; CALCIUM 253mg; SODIUM 924mg; FIBER 5.9g; IRON 3.8mg; CARBOHYDRATE 58.3g

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