Lasagna Spirals

In large pot of boiling salted water, cook noodles for 8 to 10 minutes or until tender but firm. Drain; rinse under cold water. Arrange in layer on towels.

Filling: Meanwhile, squeeze spinach dry; chop (if not chopped).

In skillet, heat oil over medium heat; cook mushrooms, onion, garlic, basil, salt and pepper, stirring once, for about 15 minutes or until starting to brown and liquid is evaporated. Stir in spinach; cook, stirring, for 2 minutes. Let cool for 5 minutes. Stir in egg, ricotta cheese and Parmesan cheese.

Tomato Cream Sauce: In saucepan, melt butter over medium heat; cook onion, stirring occasionally, for 8 minutes or until very soft. Sprinkle with flour, cook, stirring, for 1 minute. Stir in cream and bring to boil; cook for 1 minute. Drain tomatoes, reserving juice. Add tomatoes to pan along with salt and pepper; bring to boil. Transfer to food processor or blender; pur?until smooth. Blend in reserved tomato juice.

Set 1/2 cup (125 mL) of the sauce aside; pour remaining sauce into 13- x 9-inch (3 L) baking dish. Working with 1 noodle at a time, lay noodle on work surface; spread with 1/2 cup (125 mL) of the spinach mixture, leaving 1/4-inch (5 mm) border uncovered. Starting at short end, roll up. Cut in half lengthwise; place, cut side down, in sauce.

Drizzle rolls with reserved sauce; sprinkle with mozzarella cheese. Cover tightly with foil. Bake in 350°F (180°C) oven for 40 minutes or until bubbly. Uncover and broil for 2 minutes or until golden. Let stand for 10 minutes before serving. Sprinkle with parsley.