Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cl Garlic -- minced
3/4 lb Mushrooms -- sliced
1/2 c Red bell pepper -- diced
1 ts Thyme
1/4 ts Salt
1/4 ts Pepper
10 1/2 oz Pkg firm tofu -- drained &
- crumbled
1 c Green onions -- finely sliced
2 c Fennel bulb -- finely chopped
1/2 ts Fennel seeds
1/4 ts Pepper
14 1/2 oz Can whole tomatoes -- undrained
- & choppped
1 tb Tomato paste
8 Cooked lasagna noodles
1 1/2 c Mozzarella cheese (6 oz) --
- shredded
Coat a large skillet with spray. Place over medium heat until hot.
Add garlic; saute 2 minutes. Add mushrooms, diced red pepper,
thyme, salt & black pepper; cook over high heat 8 minutes 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 minutes, stirring frequently.
Add fennel bulb, fennel seeds, black pepper & salt; cook 3 minutes,
stirring frequently. Add tomatoes & tomato paste; cook an
additional 5 minutes. Remove from heat. Spread 1 c tomato mixture
over bottom of an 8" square baking dish. Spread 1/3 c mushroom
mixture over each noodle. Sprinkle each with 3 ts 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°F for
15 minutes. Uncover & bake an additional 10 minutes.
