Preparation:
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. |
