Name: Three-Cheese Lasagna Rolls
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; 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 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

Genuine evangelical contrition – as opposed to legalistic, fearful sadness simply owing to threats – is a sorrow for not having holiness. But now you have to be careful here. It is possible to weep over not having holiness not because you love God and want to enjoy all that He is for you in Christ but because you fear the punishment that comes for not having holiness. Many a criminal will weep when his sentence is read, not because he has come to love righteousness, but because his freedom to do more unrighteousness is being taken away. That kind of weeping is not true evangelical repentance. And it does not lead to radical Christian obedience.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables	Italian	Italian, Pasta	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
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 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

INSTRUCTIONS

5    )
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 <dguerra@LONESTAR.JPL.UTSA.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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