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

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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