Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 Lasagne noodles, uncooked
20 oz Pkg froz spinach, thaw
Vegetable cooking spray
1/2 c Ea chopped mushroomsonions
2 cl Garlic, minced
3 tb Dry white vermouth
1/2 c Parmesan and part-skim mozza
1/2 c Lite ricotta cheese
1/2 c Froz egg substitute, thaw
1 ts Basil
1/8 ts Pepper
Chunky Tomato Sauce
1/4 c +2 T. fine chop red pepper
1/4 c + 2 T. shredded carrot
2 cl Garlic, minced
3/4 ts Basil
1/4 ts Marjoram
1/4 ts Pepper
1 1/2 c No salt tomato sauce
3 tb Water

Cook noodles. Drain;set aside. Drain spinach and squeeze;set aside.
Coat large pan with Pam;place on med heat until hot. Add onions,
mushrooms,and vermouth;saute til tender.Transfer to bowl;add spinach,
Parmesan and next 5 ingredients. Spread spinach mixture evenly over
lasagna noodles leaving 1/4" border around edges. Roll each noodle
up. Arrange rolls. seam side down, in an 11x7x2" baking dish coated
with Pam. Cover and bake at 350 for 30 minutes or until thoroughly
heated. To serve cut rolls in half. Spoon 1/4 c sauce on plate and
place 3 rolls on each plate. Chunky Tomato Sauce: Coat skillet with
Pam; place over med heat til hot. Add pepper and next 5 ingredients;
saute 5 minutes. Stir in tomato sauce and water; bring to a boil.
Cover, reduce heat, and simmer 5 minutes more or til thickened.
Yields 1 1/2 c. per serving = 280 cal 5.5 g fat

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Submitted By CAROL VERGE On 07-03-95

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