Lasagna Rolls With Tomato-Fennel

Recipe Ingredients

2		Garlic - minced
3/4 lb	340g / 11oz	Mushrooms - sliced
1/2 cup	73g / 2.6oz	Red bell pepper - diced
1 teaspoon	5ml	Thyme
1/4 teaspoon	1.3ml	Salt - pepper
10 1/2 oz	298g	Firm tofu - drained and crumbled
1 cup	62g / 2.2oz	Thinly sliced green onions
2 cups	292g / 10oz	Finely chopped fennel bulb
1/2 teaspoon	2.5ml	Fennel seeds
1/4 teaspoon	1.3ml	Pepper
14 1/2 oz	411g	Tomatoes - undrained and
		Chopped
1 tablespoon	15ml	Tomato paste
8		Cooked lasagna noodles
1 1/2 cups	219g / 7.7oz	Mozzarella cheese - shredded

Recipe Instructions

Coat a large skillet with spray. Place over medium heat until hot. Add garlic; sautee2 minutes Add mushrooms, diced red pepper, thyme, salt and black pepper; cook over high heat 8 minutes 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 sautee3 minutes Stirring frequently. Add fennel bulb, fennel seeds, black pepper and salt; cook 3 minutes, Stirring frequently. Add tomatoes and tomato paste; cook an additional 5 minutes 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 minutes Uncover and bake an additional 10 minutes

Source:
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