Ingredients:
8 uncooked lasagna noodles
4 teaspoons olive oil
1/2 cup finely chopped onions
1 (8 ounce) packages presliced mushrooms
1 (6 ounce) packages fresh baby spinach
3 garlic cloves
1/2 cup shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil leaves, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 (14 1/2 ounce) cans diced tomatoes, undrained
1 (7 ounce) bottles roasted red peppers, undrained
1/8 teaspoon crushed red pepper flakes
Directions:
To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
Heat oil in nonstick skillet over medium-high heat. Add onion, mushrooms, spinach and 3 garlic cloves, sate 5 minutes or until onion and mushrooms are tender.
Remove from heat and stir in cheeses, 2 Tbs basil, 1/2 tsp salt and 1/4 tsp crushed red pepper.
To prepare sauce, place vinegar and reminaing ingredients in a blender, process until smooth.
Place cooked noodles on a flat surface, spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly roll fashion.
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 on HIGH 5 minutes or until thoroughly heated.
Sprinkle with 2 Tbs basil.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.