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)
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