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Lasagna Rolls With Tomato-fennel

An italian recipe for Lasagna Rolls With Tomato-fennel, made with Lg Garlic Minced, Mushrooms Sliced, Red Bell Pepper, T Thyme, and Salt Pepper. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2
• 3/4 lb
• 1/2 cup
• 1
• 1/4 tsp
• 1
• 1 cup
• 2 cup
• 1/2 tsp
• 1/4 tsp
• 1
• 1 tbsp
• 8
• 1 1/2 cup

Method (preview)

1. 1

   Coat A Large Skillet With Spray.

2. 2

   Place Over Medium Heat Until Hot.

3. 3

   Add Garlic; Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt & Black

4. 4

   Pepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, Stirring

5. 5

   Constantly. Combine Mushroom Mixture & Tofu in A Medium Bowl. Stir Well

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;

8. 8

   Cook 3 Min., Stirring Frequently. Add Tomatoes & Tomato Paste; Cook An Additional 5 Min. Remove From Heat. Spread 1 C. Tomato Mixture Over

9. 9

   Bottom Of An 8-Inch Square Baking Dish. Spread 1/3 C. Mushroom Mixture Over

10. 10

    Each Noodle. Sprinkle Each With 3 T. Cheese. Roll Up Jellyroll Fashion,

11. 11

    Mixture in Baking Dish.

12. 12

    Spoon Remaining 1 1/2 c. Tomato Mixture Over The Rolls.

13. 13

    Cover And Bake At 350 For 15 Min. Uncover & Bake An Additional 10