Lasagna Rolls

Another Cooking Light recipe that I really enjoy--although at this point I'm the only one in my house that loves them. Everyone else just kind of likes them. The complaint is there's not too much flavor. But I disagree. The complaint came after I used skim-milk ricotta--and that's really the only thing that I can think that gave it a "blah" flavor--maybe. But I love the idea of these.

Here's the original recipe:

• Lasagna:
• 8 uncooked 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
• Sauce:
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (7-ounce) bottle roasted red bell peppers, undrained
• 1/8 teaspoon crushed red pepper

Preparation

1. To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
2. 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.
3. To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.
4. 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 microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.

Here are the changes I make:

I add ground beef (next time I may add Sage Sausage for extra flavor). I now use whole milk ricotta, and one time I even cut up some red bell peppers (left over from another recipe) for added flavor. Oh, and to make my life easier I use store bought sauce. Very good and less time consuming. And of course no mushrooms.