* Exported from MasterCook * Lasagna Rolls With Tomato-Fennel Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Italian Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cl Garlic -- minced 3/4 lb Mushrooms -- sliced 1/2 c Red bell pepper -- diced 1 ts Thyme 1/4 ts Salt 1/4 ts Pepper 10 1/2 oz Pkg firm tofu -- drained & - crumbled 1 c Green onions -- finely sliced 2 c Fennel bulb -- finely chopped 1/2 ts Fennel seeds 1/4 ts Pepper 14 1/2 oz Can whole tomatoes -- undrained - & choppped 1 tb Tomato paste 8 Cooked lasagna noodles 1 1/2 c Mozzarella cheese (6 oz) -- - shredded Coat a large skillet with spray. Place over medium heat until hot. Add garlic; saute 2 minutes. Add mushrooms, diced red pepper, thyme, salt & black pepper; cook over high heat 8 minutes 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 minutes, stirring frequently. Add fennel bulb, fennel seeds, black pepper & salt; cook 3 minutes, stirring frequently. Add tomatoes & tomato paste; cook an additional 5 minutes. Remove from heat. Spread 1 c tomato mixture over bottom of an 8" square baking dish. Spread 1/3 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 1-1/2 c tomato mixture over the rolls. Cover and bake at 350 F for 15 minutes. Uncover & bake an additional 10 minutes. (chol. 6, pro 13, fat 7.2, carbs 29.8, sodium 205, calcium 142) - - - - - - - - - - - - - - - - - -