Lasagna Roll-Ups with Roasted Pepper-Tomato Sauce

Preheat oven to 350 degrees F. Chop half of the red onion. Cut the remaining half into thin slivers. Lightly coat a medium nonstick skillet with cooking spray; heat the skillet over medium heat. Add the chopped onion and garlic; cook for 5 minutes or until the onion is tender, stirring occasionally. Transfer the onion mixture to a blender or food processor. Add undrained tomatoes, roasted peppers, tomato paste, and vinegar. Cover and blend or process until smooth. Set aside.

Cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain again. Place the noodles in a single layer on a sheet of foil; set aside.

Lightly coat a large nonstick skillet with cooking spray; heat over medium heat. Add the red onion slivers, the sausage, and bell pepper. Cook for 5 minutes or until the onion is tender, stirring occasionally. Add zucchini; cook 3 to 4 minutes more or until the zucchini is just softened, stirring occasionally.

Combine egg whites, 1 cup of the mozzarella cheese, the ricotta cheese, and 2 tablespoons fresh basil (if using) or 2 teaspoons dried basil (if using) in a medium bowl.

Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread half of the reserved tomato sauce in the prepared dish; set aside. Spread a scant 1/4 cup of the cheese mixture on each lasagna noodle. Top with a scant 1/3 cup of the turkey mixture. Starting from a short end, roll up each noodle. Place the lasagna rolls, seam sides down, in the prepared baking dish. Spoon the remaining sauce over the lasagna rolls.

Bake, covered with foil, about 30 minutes or until lasagna rolls are heated through. Uncover and sprinkle with remaining 1/3 cup mozzarella cheese. Bake, uncovered, 5 to 10 minutes more or until cheese melts. Let stand for 10 minutes before serving. Sprinkle each serving with some of the remaining fresh basil (if using).