Three-Cheese Lasagna Rolls

• 9 lasagna noodles (uncooked)
• 2 (10 oz.) pkg. frozen chopped spinach, thawed
• vegetable cooking spray
• 1/2 c. chopped onion
• 1/2 c. chopped fresh mushrooms
• 2 cloves garlic, minced
• 3 Tbsp. dry white vermouth
• 1/2 c. freshly grated Parmesan cheese
• 1/2 c. (2 oz.) shredded part-skim Mozzarella cheese
• 1/2 c. lite Ricotta cheese
• 2 eggs
• 1 tsp. dried whole basil
• 1/8 tsp. pepper
• prepared chunky tomato sauce
• fresh basil sprigs (optional)

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain well and set aside.
3. Drain spinach; press between paper towels to remove excess moisture.
4. Set spinach aside.
5. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
6. Add onion, mushrooms, garlic and vermouth; saute until tender.
7. Transfer to a bowl; add spinach, Parmesan cheese and next 5 ingredients.

lasagna noodles, vegetable cooking spray, onion, fresh mushrooms, garlic, freshly grated parmesan cheese, mozzarella cheese, ricotta cheese, eggs, basil, pepper, tomato sauce, fresh basil sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54470 (may not work)