Tuscan Lasagna Spirals

In large saucepot, cook lasagna noodles in boiling salted water as label directs. Drain noodles and rinse with cold running water to stop cooking; drain again. Layer noodles between sheets of waxed paper.

Meanwhile, preheat oven to 450 dgrees F. In nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook 12 to 15 minutes, until tender and golden.

Add garlic and cook 2 minutes longer, stirring frequently. Reserve 1/3 cup onion mixture for sauce; transfer remaining mixture to large bowl.

Add bacon to skillet and cook until browned, about 7 to 8 minutes, stirring occasionally. With slotted spoon, transfer bacon to bowl with onion mixture.

Into each of two 15 1/2-inch by 10 1/2-inch jelly-roll pans, spoon 2 teaspoons bacon fat from skillet. Discard any remaining fat; do not clean skillet. Place pans in oven to heat 3 minutes. Add white mushrooms to 1 hot pan and toss to coat. Add portobello mushrooms to other hot pan and toss to coat.

Bake mushrooms on 2 racks in oven, uncovered, 25 minutes or until lightly browned, rotating pans between upper and lower racks halfway through cooking time. Transfer all mushrooms to bowl with onion mixture; stir in spinach, Fontina, Parmesan, pepper, and 1/2 teaspoon salt. Turn oven control to 350 degrees F.

In same skillet, heat both cans of tomatoes with their puree, 1/3 cup water, and reserved 1/3 cup onion mixture to boiling over medium-high heat, stirring occasionally and breaking up tomatoes with side of spoon.

Reduce heat to low; cover and simmer sauce 10 minutes. Stir 1/2 cup sauce into mushroom mixture in bowl. Spoon remaining sauce into 13-inch by 9-late glass baking dish.

On work surface, place 6 lasagna noodles. Spoon scant 1/2 cup filling down center of each noodle. Roll each noodle, jelly-roll fashion; place rolled noodles, filling side up, in dish with sauce. Repeat with remaining noodles and filling.

Cover and bake 30 minutes or until heated through.