Lasagna Rolls With Tomato-Fennel
bread machine, pasta
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 OverMedium-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 350For 15 Min. Uncover & Bake An Additional 10 Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142)
Yield: 8 servings
Preparation Time: 0:0
