Lasagna Rolls with Roasted Red Pepper Sauce

Ingredients

* 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

Preparation

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

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.

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

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.