I adapted this recipe from a recipe I found with ThinkLite. Simple to make and can be tailored to your tastes. Vegetarians can leave out the sausage. It can be made in advance and eaten over several days.
1/2 small onion, chopped fine
1/2 cup mushrooms, chopped fine
3 cloves garlic, chopped fine
5 Tbs. dry white wine
3 links mild Italian sausage, cooked and cut into small pieces
12 oz. frozen chopped spinach, thawed, drained well
1/3 cup grated Parmesan cheese
1/2 cup ricotta cheese, part skim
1/4 cup mozzarella cheese, shredded
2 egg whites, beaten
2 tsp. basil
1 tsp. oregano
salt and pepper to taste
8 Lasagna noodles, cooked according to package, drained
2 cups spaghetti sauce, heated
Saute sausage until brown, then add onion, mushrooms, garlic and wine in a large skillet until soft. Drain; transfer mixture to a large bowl.
Mix together with spinach, Parmesan cheese, mozzarella cheese and ricotta cheese, egg whites, basil, oregano, salt and pepper.
Spread 1/4 to 1/2 cup spinach mixture on one end of each lasagna noodle. Roll up noodle and place in an baking dish coated with cooking spray.
Cover and bake at 350 degrees for 30 minutes. Serve with 2 tablespoons of pasta sauce on each roll.