Lasagna Rolls with Roasted Red Pepper Sauce

Ingredients

• 6 ounce baby spinach fresh
• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced undrained canned
• 0.1 teaspoon pepper red crushed
• 0.3 teaspoon pepper red crushed
• 0.3 cup basil fresh divided minced
• 2  garlic cloves minced
• 3  garlic cloves minced
• 8  lasagna noodles uncooked
• 8 ounce pre mushrooms 
• 4 teaspoons olive oil 
• 0.5 cup onion finely chopped
• 0.5 cup part-skim ricotta cheese 
• 1 tablespoon red wine vinegar 
• 7 ounce roasted bell peppers red undrained
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 ounces mozzarella cheese shredded

Equipment

• frying pan
• blender
• plastic wrap
• microwave

Directions

1. To prepare lasagna, cook noodles according to package directions, omitting salt and fat.
2. Drain and rinse under cold water.
3. Drain.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add onion, mushrooms, spinach, and 3 garlic cloves; saut 5 minutes or until onion and mushrooms are tender.
6. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.
7. To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.
8. Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle.
9. Roll up noodles, jelly-roll fashion, starting with short side.
10. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish.
11. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated.
12. Sprinkle with 2 tablespoons basil.