Three cheese lasagna rolls

Yield: 1 Servings

Ingredients:

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

Instructions:

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. Recipe By : Dora Guerra