Lasagna Rolls with Tomato-Fennel Recipe

Lasagna Rolls With Tomato-Fennel Recipe

Ingredients

• Serving Size : 8
• 2 lg garlic cloves minced
• 1/2 teaspoon fennel seeds
• 3/4 pound mushrooms sliced
• 1/4 teaspoon pepper
• 1/2 cup diced red bell pepper
• 1 (14 1/2 oz) whole
• 1 teaspoon thyme
• tomatoes undrained
• 1/4 teaspoon salt
• 1 pepper choppped
• 1 tablespoon tomato paste firm tofu drained
• 8 cooked lasagna noodles
• 1 cup thinly sliced green onions mozzarella cheese
• 2 cup finely chopped fennel bulb

Method

1. Coat A Large Skillet With Spray.
2. Place Over Medium Heat Until Hot.
3. 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.
4. Combine Mushroom Mixture and Tofu in A Medium Bowl.
5. Stir Well And Set Aside.
6. Wipe Pan Dry With A Paper Towel; Coat With Cooking Spray.
7. Place Over Medium-High Heat Until Hot.
8. Add Green Onions and Saute 3 min Stirring Frequently.
9. Add Fennel Bulb, Fennel Seeds, Black Pepper and Salt; Cook 3 min, Stirring Frequently.
10. Add Tomatoes and Tomato Paste; Cook An Additional 5 min Remove From Heat.
11. Spread 1 cup
12. Tomato Mixture Over Bottom Of An 8-Inch Square Baking Dish.
13. Spread 1/3 cup
14. Mushroom Mixture Over Each Noodle.
15. Sprinkle Each With 3 T.
16. Cheese.
17. Roll Up Jellyroll Fashion, Beginning At The Narrow End.
18. Arrange Rolls, Seam Side Down in The Tomato Mixture in Baking Dish.
19. Spoon Remaining 1 1/2 cup
20. Tomato Mixture Over The Rolls.
21. Cover And Bake At 350 For 15 min
22. Uncover and Bake An Additional 10 min

Full List of Italian Recipes
Full List of Lasagna Recipes