MEATLESS MONDAY

Today just happens to be the last day of 2012. I have been very lax in posting since I began working in a Pre-K class 2 days a week. You would think I'm working full time by the way I've managed my time. Somehow the blog just seems to take a back seat to other things. Since we are on break and I'm spending New Year's Eve watching football with the Hubby this seems like a perfect time to catch up. Today's recipe comes from THE COOKING LIGHT COOKBOOK that I received last Christmas. I have used it all through the year and have discovered some delicious dishes. Making homemade Lasagna involves a lot of work and ingredients and, most of the time, lots of calories and fat. These LASAGNA ROLL-UPS do take some prep work but are a nice change of pace from the layered Lasagna.

LASAGNA ROLLS WITH ROASTED RED PEPPER SAUCE
LASAGNA
8 uncooked lasagna noodles
4 tsp. olive oil
1/2 c. finely chopped onion
1(8oz.) pkg. sliced mushrooms
1(6oz.) pkg. fresh baby spinach
3 garlic cloves, minced
1/2 c.(2oz.) shredded mozzarella cheese
1/2 c. part-skim ricotta cheese
2 tbsp. minced fresh basil
1/2 tsp. salt
1/4 tsp. crushed red pepper

ROASTED RED PEPPER SAUCE
1 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
1(14.5 oz.) can diced tomatoes, undrained
1(7 oz.) bottle roasted red bell peppers, undrained
1/8 tsp. crushed red pepper
REMAINING INGREDIENT
2 tbsp. minced fresh basil

1. To prepare lasagna cook noodles according to package directions omitting salt and fat. Drain and rinse with cold water. Drain.
2. Heat oil in a large non-stick skillet over medium-high heat Add onion, mushrooms, spinach, and 3 garlic cloves; saute 5 minutes. Remove from eat and stir in cheeses and next 3 ingredients.
3. To prepare sauce; place vinegar and next 6 ingredients in a blender; process until smooth.
4. Place cooked noodles on a flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly roll fashion, starting with short side. Place rolls, seam sides down, in a shallow 2 quart microwave-safe dish. Pour 1/4 c. sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until thoroughly heated. Sprinkle with 2 tbsp. basil.

YIELD: 4 servings ( serving size 2 rolls)