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Lasagna Rolls With Tomato-Fennel

This Lasagna Rolls With Tomato-Fennel recipe uses Pepper, Red Bell Pepper, Salt Pepper, Tomato Paste, and Green Onions. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 tsp
• 1/2 cup
• 1/4 tsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Garlic;

2. 2

   Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt & Black Pepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, Stirring Constantly.

3. 3

   Combine Mushroom Mixture & Tofu in A Medium Bowl.

4. 4

   Stir Well And Set Aside.

5. 5

   With A Paper Towel; Coat With Cooking Spray.

6. 6

   Place Over Medium-High Heat Until Hot. Add Green Onions & Saute 3 Min.

7. 7

   Stirring Frequently. Add Fennel Bulb, Fennel Seeds, Black Pepper & Salt; Cook 3

8. 8

   Min., Stirring Frequently. Add Tomatoes & Tomato Paste; Cook An Additional 5

9. 9

   Min. Remove From Heat. Spread 1 C. Tomato Mixture Over Bottom Of An 8-Inch

10. 10

    Square Baking Dish.

11. 11

    Spread 1/3 C. Mushroom Mixture Over Each Noodle. Sprinkle Each With 3 T.

12. 12

    Cheese. Roll Up Jellyroll Fashion, Beginning At The Narrow End. Arrange Rolls,

13. 13

    Tomato Mixture Over The Rolls. Cover And Bake At 350 For 15 Min.

14. 14

    Uncover & Bake An Additional 10 Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142)