Lasagna Rolls

Ingredients

1 recipe Chef Jeff's Fresh Pasta or 8 uncooked store bought lasagna noodles

4  teaspoons  olive oil

1/2  cup  finely chopped onion

1  (8-ounce) package presliced mushrooms

1  (6-ounce) package fresh baby spinach

3  garlic cloves, minced

1/2  cup  (2 ounces) shredded mozzarella cheese

1/2  cup  part-skim ricotta cheese

1/4  cup  minced fresh basil, divided

1/2  teaspoon  salt

1/4  teaspoon  crushed red pepper

2 cups Chef Jeff's Homemade Pasta Sauce

Preheat oven to 350. 

Cook lasagna noodles.  Rinse under cold water; drain.

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

Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2 quart baking dish. Pour 1/4 cup sauce over each roll.

Bake at 350 for 10-15 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil and serve.