Lasagna Rolls with Roasted Red Pepper Sauce

To prepare lasagna, cook Lasagna Noodles (8) according to package directions, omitting salt and fat.

Drain and rinse under cold water. Drain again. Lay cooked noodles on a tray lined with waxed or parchment paper. Set aside.

Preheat oven to 375 degrees F (190 degrees C).

Heat Olive Oil (1 Tbsp) in a large nonstick skillet over medium-high heat. Add Onion (1/2 cup), Button Mushrooms (2 1/4 cups), and Garlic (3 cloves); sauté three to four minutes until onion and mushrooms are tender. Add Fresh Baby Spinach (5 2/3 cups), cooking until it is wilted.

Remove from heat, and stir in Part-Skim Ricotta Cheese (1/2 cup), Mozzarella Cheese (1/2 cup), Fresh Basil (2 Tbsp), Salt (1/2 tsp), and Crushed Red Pepper Flakes (1/8 tsp).

To prepare the roasted red pepper sauce, place Red Wine Vinegar (1 Tbsp), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), Garlic (2 cloves), Diced Tomatoes (1 can), Jarred Roasted Red Peppers (7 oz), and Crushed Red Pepper Flakes (1/8 tsp) in a blender. Process until smooth.

Place the cooked noodles on flat surface; spread one fourth cup cheese mixture over each noodle up to one inch from the far end of each. Roll up each noodle, jelly-roll fashion, starting with the short side closest to you. Place the rolls, seam sides down, in a shallow two-quart ovenproof dish.

Pour one fourth cup sauce over each roll, and cover with a fitted lid or foil. Bake in preheated oven for 35 minutes.

Remove from the oven and evenly distribute the Mozzarella Cheese (1/4 cup) the rolls. Return to oven and bake, uncovered, for an additional 5 minutes until the cheese is melted. Sprinkle with Fresh Basil (2 Tbsp). Serve immediately with extra sauce on the side.