Title: Three cheese lasagna rolls
 Categories: Italian, Pasta
      Yield: 1 Servings
 
      9    Lasagna Noodles -- uncooked
      2    10 Oz. Pkgs.  Frozen Chopped
           Spinach -- thawed
           Veg  Cooking Spray
    1/2 c  Chopped Onion
    1/2 c  Fresh Mushrooms -- chopped
      2    Cloves Garlic, Minced (I Use
      5    )
      3 tb Dry White Vermouth
    1/2 c  Freshly Grated Parmesan
           Cheese
    1/2 c  Mozzarella Cheese --
           Shredded
    1/2 c  Lite Ricotta Cheese
    1/2 c  Frozen Egg Substitute --
           Thawed
      1 ts Dried Whole Basil
    1/8 ts Pepper
           Fresh Basil Sprigs --
           (optional)
           -----Chunky Tomato Sauce----
           Vegetable Cooking Spray
    1/4 c  Finely Chopped Sweet Red
           Pepper -- (plus 2 tbsp.)
    1/4 c  Shredded Carrot(plus 2 TB)
      2    Cloves Garlic -- minced
    1/4 ts Dried Basil
    1/4 ts Dried Marjoram
    1/4 ts Freshly Ground Pepper
  1 1/2 c  Tomato Sauce
      3 tb Water
 
  Cook noodles according to package direction, omitting salt and fat.
  Drain well, and set aside. Drain spinach; press between paper towels
  to remove excess moisture. Set spinach aside. Coat large non-stick
  skillet with cooking spray; place over med. high heat until hot. Add
  onion, mushrooms, garlic and vermouth; saute until tender. Transfer
  to a bowl; add spinach, parmesan cheese, and next 5 ingredients.
  Spread spinach mixture evenly over lasagna noodles, leaving a 1/4
  inch border around edges of each noodle. Roll each noodle, jellyroll
  fashion, beginning at narrow end. Arrange rolls, seam side down in an
  11 x 7 x2 inch baking dish coated with cooking spray. Cover and bake
  at 350 degrees for 30 minutes or until thoroughly heated.  To serve,
  cut rolls in half. Spoon 1/4 cup chunky tomato sauce on each
  individual plate, and place 3 rolls on top of sauce. Garnish with
  fresh basil sprigs, if desired.
  
  Chunky Tomato Sauce:
  
  Coat non-stick skillet with cooking spray; place over med. high heat
  until hot. Add sweet red pepper and next 5 ingredients; saute 5 min.
  or until veg are tender. Stir in tomato sauce and water. bring to a
  boil. Cover, reduce heat, and simmer 5 min or until mixture is
  thickened.