Adapted from Cooking Light
Instead of layering your pasta and filling, roll it up into individual servings.
To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain again. Lay cooked noodles on a tray lined with waxed or parchment paper. Set aside.
Preheat oven to 375°F.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms & minced garlic; sauté 3 to 4 minutes or until onion and mushrooms are tender. Add spinach and continue cooking until the spinach is wilted. Remove from heat, and stir in the cheeses, 2 tablespoons of basil, 1/2 teaspoon salt & the optional 1/8 teaspoon of crushed red pepper flakes.
To prepare the roasted red pepper sauce, place the red wine vinegar along with the remaining ingredients in a blender; process until smooth.
Place the cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle up to one inch from the far end of each. Roll up each noodle, jelly-roll fashion, starting with the short side closest to you. Place the rolls, seam sides down, in a shallow 2-quart ovenproof dish. Pour 1/4 cup sauce over each roll, and cover with a fitted lid or foil.
Bake in preheated oven for 35 minutes. Remove from the oven and evenly distribute the remaining 1/4 cup of shredded mozzarella cheese over the rolls. Return to oven and bake, uncovered, for an additional 5 minutes until the cheese is melted.
Sprinkle with the remaining 2 tablespoons of chopped fresh basil. Serve immediately. Offer extra sauce on the side.