Lasagna Rolls With Tomato-fennelitalian, pasta 2 large garlic cloves minced 3/4 lb mushrooms sliced 1/2 cup diced red bell pepper 1 teaspoon thyme 1/4 teaspoon salt, pepper 1 (10 1/2 oz.) pkg. 1 firm tofu drained & 1 crumbled 1 cup thinly sliced green onions 2 cup finely chopped fennel bulb 1/2 teaspoon fennel seeds, 1/4 teaspoon pepper 1 (14 1/2 oz.) can whole 1 tomatoes undrained & 1 choppped 1 tablespoon tomato paste 8 cooked lasagna noodles 1 1/2 cup (6 oz.) shredded 1 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) |
