Lasagna Rolls With Tomato-Fennel

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 8
 

Ingredients:

2 cloves garlic -- minced
3/4 pound mushrooms -- sliced
1/2 cup red bell pepper -- diced
1 teaspoon thyme
1/4 teaspoon salt -- pepper
10 1/2 ounces firm tofu -- drained and crumbled
1 cup thinly sliced green onions
2 cups finely chopped fennel bulb
1/2 teaspoon fennel seeds
1/4 teaspoon pepper
14 1/2 ounces tomatoes -- undrained and
1 tablespoon tomato paste
8 pieces cooked lasagna noodles
1 1/2 cups mozzarella cheese -- shredded
2 cloves garlic -- minced
3/4 pound mushrooms -- sliced
1/2 cup red bell pepper -- diced
1 teaspoon thyme
1/4 teaspoon salt -- pepper
10 1/2 ounces firm tofu -- drained and crumbled
1 cup thinly sliced green onions
2 cups finely chopped fennel bulb
1/2 teaspoon fennel seeds
1/4 teaspoon pepper
14 1/2 ounces tomatoes -- undrained and
1 tablespoon tomato paste
8 pieces cooked lasagna noodles
1 1/2 cups mozzarella cheese -- shredded
 

Preparation:

Coat a large skillet with spray. Place over medium heat until hot. Add garlic; sauté‚2 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 sauté‚3 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