Three Cheese Lasagna Rolls

Cook noodles according to package direction, omitting salt and fat. Drain well, and set aside. Drain spinach; press between paper towels to remove excess moisture. Set spinach aside. Coat large non-stick skillet with cooking spray; place over med. high heat until hot. Add onion, mushrooms, garlic and vermouth; saute?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, jellyroll fashion, beginning at narrow end. Arrange rolls, seam side down in an 11 x 7 x2 inch baking dish coated with cooking spray. Cover and bake at 350F 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. Chunky Tomato Sauce: Coat non-stick skillet with cooking spray; place over med. high heat until hot. Add sweet red pepper and next 5 ingredients; saute?5 minutes or until veg are tender. Stir in tomato sauce and water. bring to a boil. Cover, reduce heat, and simmer 5 min or until mixture is thickened. Per serving: 3719 Calories (kcal); 47g Total Fat; (11% calories from fat); 169g Protein; 664g Carbohydrate; 53mg Cholesterol; 3543mg Sodium Food Exchanges: 38 1/2 Grain(Starch); 5 Lean Meat; 14 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.