| | Directions | | To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Heat oil in a large 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. |
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| Ingredients | | - |  | Lasagna |
| - | | 8 uncooked lasagna noodles |
| - | | 4 teaspoons olive oil |
| - | | 1/2 cup finely chopped onion |
| - | | 1 package sliced fresh mushrooms (8 oz pkg) |
| - | | 1 package fresh baby spinach (6 ounce pkg) |
| - | | 3 cloves garlic, minced |
| - | | 1/2 cup 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 ground black pepper |
| - | | 2 cloves garlic, minced |
| - | | 1 can diced tomatoes, undrained (14.5 ounce can) |
| - | | 1 bottle roasted red bell peppers, undrained (7 ounce bottle) |
| - | | 1/8 teaspoon crushed red pepper |
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