Lasagna Rolls with Tomato-Fennel
Yield
8 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
garlic cloves
|
*
|
| ¾ | pound |
mushrooms
sliced |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| 1 | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
salt
pepper |
|
| 1 | package |
tofu
firm, drained and crumbled |
*
|
| 1 | cup |
scallions, spring or green onions
thinly sliced |
|
| 2 | cups |
fennel bulb
finely chopped |
*
|
| ½ | teaspoon |
fennel seeds
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | can |
tomatoes
whole, undrained and choppped |
*
|
| 1 | tablespoon |
tomato paste
|
|
| 8 | each |
lasagna noodles
cooked |
*
|
| 1 ½ | cups |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
garlic cloves
|
*
|
| 340.2 | g |
mushrooms
sliced |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 5 | ml |
thyme
|
*
|
| 1.3 | ml |
salt
pepper |
|
| 1 | package |
tofu
firm, drained and crumbled |
*
|
| 237 | ml |
scallions, spring or green onions
thinly sliced |
|
| 473 | ml |
fennel bulb
finely chopped |
*
|
| 2.5 | ml |
fennel seeds
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | can |
tomatoes
whole, undrained and choppped |
*
|
| 15 | ml |
tomato paste
|
|
| 8 | each |
lasagna noodles
cooked |
*
|
| 355 | ml |
mozzarella cheese
shredded |
*
|
Directions
Coat A Large Skillet With Spray.
Place Over Medium Heat Until Hot. Add Garlic; Sauté 2 Min.
Add Mushrooms, Diced Red Pepper, Thyme, Salt and Black Pepper; Cook Over High Heat 8 Min. 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 Min. Stirring Frequently.
Add Fennel Bulb, Fennel Seeds, Black Pepper and Salt; Cook 3 Min. Stirring Frequently. Add tomatoes and Tomato Paste; Cook An Additional 5 Min.
Remove From Heat. Spread 1 cup Tomato Mixture Over Bottom Of An 8-Inch Square Baking Dish.
Spread ⅓ cup Mushroom Mixture Over Each Noodle.
Sprinkle Each With 3 tablespoon Cheese. Roll Up Jellyroll Fashion, Beginning At The Narrow End.
Arrange Rolls, Seam Side Down in The Tomato Mixture in Baking Dish. Spoon Remaining 1½ cup Tomato Mixture Over The Rolls. Cover And Bake At 350 For 15 Min. Uncover and Bake An Additional 10 Min.
