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)

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

Spread spinach mixture evenly over lasagna noodles, leaving a 1/4-inch border around edges of each noodle. Roll each noodle up, jellyroll fashion, beginning at narrow end. Arrange rolls, seam side down, in an 11 x 7 x 2-inch baking dish coated with cooking spray. Cover and bake at 350°F for 30 minutes or until thoroughly heated. To serve, cut rolls in half. Spoon 1/4 cup chunky tomato sauce on each individual plate and place 3 rolls on top of sauce. Garnish with fresh basil sprigs, if desired.

Yield: 6 servings.