Lasagna rolls with tomato-fennel
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Garlic Cloves Minced |
| ¾ | pounds | Mushrooms Sliced |
| ½ | cup | Diced Red Bell Pepper |
| 1 | teaspoon | Thyme |
| ¼ | teaspoon | Salt, Pepper |
| 1 | (10 1/2 Oz.) Pkg. | |
| Firm Tofu Drained & | ||
| Crumbled | ||
| 1 | cup | Thinly Sliced Green Onions |
| 2 | cups | Finely Chopped Fennel Bulb |
| ½ | teaspoon | Fennel Seeds, |
| ¼ | teaspoon | Pepper |
| 1 | (14 1/2 Oz.) Can Whole | |
| Tomatoes Undrained & | ||
| Choppped | ||
| 1 | tablespoon | Tomato Paste |
| 8 | Cooked Lasagna Noodles | |
| 1½ | cup | (6 Oz.) Shredded |
| Mozzarella Cheese | ||
Directions
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 ⅓ C. Mushroom Mixture Over Each Noodle. Sprinkle Each With 3 TS. Cheese. Roll Up Jellyroll Fashion, Beginning At The Narrow End. Arrange Rolls, Seam Side Down in The Tomato Mixture in Baking Dish. Spoon Remaining 1½ 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 7⅕, Carb. 29⅘, Sodium 205, Calcium 142)