1.Prepare Lasagna: Preheat oven to 375°. Spray cookie sheet and 9-inch square glass or metal baking dish with cooking spray. Heat large covered saucepot to boiling over high heat. Cook lasagna noodles as label directs; drain. Rinse noodles with cold water. Place noodles in single layers on prepared cookie sheet between paper towels.

2. Prepare Cheese Mixture: Meanwhile, in a medium bowl, stir eggs, part skim mozzarella, part skim ricotta cheese, parmesan cheese, salt, pepper and nutmeg.

3. For Mushroom Filling: Heat large skillet over medium-high heat. Add mushrooms and oil; cook 5 minutes or until mushrooms are tender, stirring occasionally. Stir in salt; cool slightly.

4. Evenly spread about ? cup cheese mixture over each noodle. Over cheese mixture on each of 4 noodles, evenly spread ¼ cup pizza sauce and layer with ¼ cup pepperoni. Over cheese mixture on each of 4 noodles, evenly layer mushroom mixture. Over cheese mixture on each of 4 noodles, layer ? cup vegetables.

5. Roll up noodles to enclose filling. Place roll-ups, filling side up, in prepared dish; cover tightly with aluminum foil. Bake 15 to 18 minutes or until roll-ups are heated through.

6. Meanwhile, in microwave-safe bowl, heat 1½ cups pizza sauce, covered, in microwave oven on high 30 seconds or until hot. Serve roll-ups with sauce.

• 17 g Fat
• 8 g Saturated Fat
• 77 mg Cholesterol
• 822 mg Sodium
• 30 g Carbohydrates
• 3 g Fiber
• 18 g Protein