Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9                    lasagna noodles -- uncooked
   2      10 oz. pkgs.  frozen chopped spinach -- thawed
                        veg cooking spray
     1/2  cup           chopped onion
     1/2  cup           fresh mushrooms -- chopped
   2      cloves        garlic -- minced (i use 5)
   3      tablespoons   dry white vermouth
     1/2  cup           freshly grated parmesan cheese
     1/2  cup           mozzarella cheese -- shredded
     1/2  cup           lite ricotta cheese
     1/2  cup           frozen egg substitute -- thawed
   1      teaspoon      dried whole basil
     1/8  teaspoon      pepper
                        fresh basil sprigs -- (optional)
                        -----chunky tomato sauce-----
                        vegetable cooking spray
     1/4  cup           finely chopped sweet red pepper -- (plus 2 tbsp.)
     1/4  cup           shredded carrot -- (plus 2 tbsp.)
   2      cloves        garlic -- minced
     1/4  teaspoon      dried basil
     1/4  teaspoon      dried marjoram
     1/4  teaspoon      freshly ground pepper
   1 1/2  cups          tomato sauce
   3      tablespoons   water

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.