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LASAGNA ROLLS WITH TOMATO-FENNEL
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
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2 lg Garlic Cloves Minced
3/4 lb Mushrooms Sliced
1/2 c Diced Red Bell Pepper
1 t Thyme
1/4 ts Salt, Pepper
1 (10 1/2 Oz.) Pkg.
Firm Tofu Drained &
Crumbled
1 c Thinly Sliced Green Onions
2 c Finely Chopped Fennel Bulb
1/2 ts Fennel Seeds,
1/4 ts Pepper
1 (14 1/2 Oz.) Can Whole
Tomatoes Undrained &
Choppped
1 tb Tomato Paste
8 Cooked Lasagna Noodles
1 1/2 c (6 Oz.) Shredded
Mozzarella Cheese
Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add
Garlic; Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt & Black
Pepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, Stirring
Constantly. Combine Mushroom Mixture & Tofu in A Medium Bowl. Stir Well
And Set Aside. Wipe Pan Dry With A Paper Towel; Coat With Cooking Spray.
Place Over Medium-High Heat Until Hot. Add Green Onions & Saute 3 Min.
Stirring Frequently. Add Fennel Bulb, Fennel Seeds, Black Pepper & Salt;
Cook 3 Min., Stirring Frequently. Add Tomatoes & Tomato Paste; Cook An
Additional 5 Min. Remove From Heat. Spread 1 C. Tomato Mixture Over
Bottom Of An 8-Inch Square Baking Dish. Spread 1/3 C. Mushroom Mixture Over
Each Noodle. Sprinkle Each With 3 T. Cheese. Roll Up Jellyroll Fashion,
Beginning At The Narrow End. Arrange Rolls, Seam Side Down in The Tomato
Mixture in Baking Dish. Spoon Remaining 1 1/2 c. Tomato Mixture Over The
Rolls. Cover And Bake At 350 For 15 Min. Uncover & Bake An Additional 10
Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142)
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