Lasagna Rolls with Roasted Red Pepper Sauce

From Best of Cooking Light:
 
Lasagna:
8 uncooked lasagna noodles
4 tsps olive oil
1/2 c finely chopped onion
1 (8-oz) package presliced mushrooms
1 (6-oz) package baby spinach
3 garlic cloves, minced
1/2 c shredded mozzarella cheese
1/2 c ricotta cheese
1/4 c minced fresh basil, divided
1/2 tsp salt
1/4 tsp crushed red pepper

Sauce:
1 tbsp red wine vinegar
1/4 tsp salt
1/8 tsp black pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1 (7-oz) bottle roasted red bell peppers, undrained
1/8 tsp crushed red pepper

 To prepare Lasagne: cook noodles, drain and rinse noodles under cold water. Drain.

 Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves, saute 5 minutes or until onion and mushrooms are tender. Remove from heat, stir in cheeses, 2 tablespoons basil, 1/2 tsp salt, and 1/4 tsp crushed peppers.

 To prepare sauce, place vinegar and next 6 ingredients in a blender. (I used my handheld bamix. Great addition to any kitchen). Process until smooth.

Place cooked noodles on a flat surface, spread 1/4 c cheese mixture over each noodle. Roll up noodles. Place rolls, seam sides down, in a shallow 8x8 microwave safe dish.

Pour sauce over the rolls and cover with plastic wrap.  Microwave at HIGH for 5 minutes or until thoroughly heated. Sprinkle with remaining 2 tbsp of basil.

Very yummy dish! The crushed red pepper adds a little bit of a kick. I will definitely be making this one again. Great flavor!

Note: Roasted red peppers were very hard to find, FYI-planet organic has roasted red peppers in really cute little jars.