Title: Lasagna Rolls with Tomato-Fennel
Categories: Italian Pasta
Yield: 8 Servings
| 2 | lg | Garlic Cloves Minced |
| 3/4 | lb | Mushrooms Sliced |
| 1/2 | c | Diced Red Bell Pepper |
| 1 | ts | 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)