Lasagna Rolls With Roasted Red Pepper Sauce

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This was in cooking light magazine. I haven't made this one yet but it sounds like a very interesting tasty veggie dinner.

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Steps

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To prepare lasagna , cook noodles according to package directions , omitting salt and fat.

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Drain and rinse under cold water.

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Drain.

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Heat oil in nonstick skillet over medium-high heat.

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Add onion , mushrooms , spinach and 3 garlic cloves , sate 5 minutes or until onion and mushrooms are tender.

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Remove from heat and stir in cheeses , 2 tbs basil , 1 / 2 tsp salt and 1 / 4 tsp crushed red pepper.

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To prepare sauce , place vinegar and reminaing ingredients in a blender , process until smooth.

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Place cooked noodles on a flat surface , spread 1 / 4 cup cheese mixture over each noodle.

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Roll up noodles , jelly roll fashion.

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Place the rolls seam sides down in a shallow 2 quart microwave-safe dish.

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Pour 1 / 4 cup sauce over each roll and cover with heavy duty plastic wrap.

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Microwave on high 5 minutes or until thoroughly heated.

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Sprinkle with 2 tbs basil.

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Ingredients

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lasagna noodles, olive oil, onion, mushrooms, baby spinach, garlic cloves, mozzarella cheese, part-skim ricotta cheese, fresh basil leaf, salt, crushed red pepper flakes, red wine vinegar, fresh ground black pepper, diced tomatoes, roasted red peppers