Lasagna rolls with tomato-fennel
Yield: 8 Servings
Ingredients:
- 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
Instructions:
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)
