*  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       lg           Garlic Cloves Minced
      3/4   lb           Mushrooms Sliced
      1/2   c            Diced Red Bell Pepper
    1       t            Thyme
      1/4   ts           Salt, Pepper
    1                    (10 1/2 Oz.) Pkg.
                         Firm Tofu Drained &
                         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 &
                         Choppped
    1       tb           Tomato Paste
    8                    Cooked Lasagna Noodles
    1 1/2   c            (6 Oz.) Shredded
                         Mozzarella Cheese
 
   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 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 & Bake An Additional 10
   Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142)
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving