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 (4 teaspoon) in a large nonstick skillet over medium-high heat. Add Onion (1/2 cup), Button Mushroom (8 ounce), and Garlic (3 clove); sauté three to four minutes until onion and mushrooms are tender. Add Fresh Baby Spinach (6 ounce), 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 tablespoon), Salt (1/2 teaspoon), and Crushed Red Pepper Flakes (1/8 teaspoon).
To prepare the roasted red pepper sauce, place Red Wine Vinegar (1 tablespoon), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), Garlic (2 clove), Diced Tomatoes (1 can), Jarred Roasted Red Peppers (7 ounce), and Crushed Red Pepper Flakes (1/8 teaspoon) 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 tablespoon). Serve immediately with extra sauce on the side.