Lasagna Rolls With Tomato-Fennel

* Exported from MasterCook *

Lasagna Rolls With Tomato-Fennel

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Garlic Cloves Minced
1/2 teaspoon Fennel Seeds
3/4 pound Mushrooms Sliced
1/4 teaspoon Pepper
1/2 cup Diced Red Bell Pepper
1 (14 1/2 Oz.) Whole
1 teaspoon Thyme
Tomatoes Undrained &
1/4 teaspoon Salt -- Pepper
Choppped
1 (10 1/2 Oz.) Pkg.
1 tablespoon Tomato Paste
Firm Tofu Drained &
8 Cooked Lasagna Noodles
Crumbled
1 1/2 cup (6 Oz.) Shredded
1 cup Thinly Sliced Green Onions
Mozzarella Cheese
2 cup Finely Chopped Fennel Bulb

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)



- - - - - - - - - - - - - - - - - -