Lasagna Rolls With Roasted Red Pepper Sauce - cooking recipe

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
1/2 cup shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil leaf, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Sauce
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (7 ounce) bottle roasted red peppers, undrained
1/8 teaspoon crushed red pepper flakes

Preparation

To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
Heat oil in nonstick skillet over medium-high heat. Add onion, mushrooms, spinach and 3 garlic cloves, sate 5 minutes or until onion and mushrooms are tender.
Remove from heat and stir in cheeses, 2 Tbs basil, 1/2 tsp salt and 1/4 tsp crushed red pepper.
To prepare sauce, place vinegar and reminaing ingredients in a blender, process until smooth.
Place cooked noodles on a flat surface, spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly roll fashion.
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 on HIGH 5 minutes or until thoroughly heated.
Sprinkle with 2 Tbs basil.