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| recipe title: |
LASAGNA ROLLS WITH TOMATO-FENNEL |
| category: |
Pasta |
| keywords: |
Italian, lasagna, Pasta |
| servings: |
8 servings |
| ingredients: |
2 lg Garlic Cloves Minced
3/4 lb Mushrooms Sliced
1/2 c Diced Red Bell Pepper
1 ts Thyme
1/4 ts Salt, Pepper
1 (10 1/2 Oz.) Pkg.
Firm Tofu Drained and
Crumbled
1 c Thinly Sliced Green Onions
2 c Finely Chopped Fennel Bulb
1/2 ts Fennel Seeds,
1/4 ts Pepper
1 (14 1/2 Oz.) Can Whole
Tomatoes Undrained and
Choppped
1 tb Tomato Paste
8 Cooked Lasagna Noodles
1 1/2 c (6 Oz.) Shredded
Mozzarella Cheese
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| directions: |
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Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add
Garlic; Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt and Black
Pepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, Stirring
Constantly. Combine Mushroom Mixture and 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 and Saute 3 Min.
Stirring Frequently. Add Fennel Bulb, Fennel Seeds, Black Pepper and Salt;
Cook 3 Min., Stirring Frequently. Add Tomatoes and 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 and Bake An Additional 10
Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142)
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