Title: Three Cheese Lasagna Rolls
Categories: Italian5
Yield: 1 servings

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
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
-tbsp.)
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; sauté‚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 350F 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; sauté‚5 minutes 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.

Per serving: 3719 Calories (kcal); 47g Total Fat; (11% calories from fat);
169g Protein; 664g Carbohydrate; 53mg Cholesterol; 3543mg Sodium Food
Exchanges: 38 1/2 Grain(Starch); 5 Lean Meat; 14 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates

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