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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