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Lasagna Rolls With Tomato-fennel

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LASAGNA ROLLS WITH TOMATO-FENNEL
 Categories: Italian, Pasta
      Yield: 8 Servings
 
      2 lg Garlic Cloves Minced
    3/4 lb Mushrooms Sliced
    1/2 c  Diced Red Bell Pepper
      1 ts Thyme
    1/4 ts Salt, Pepper
      1    (10 1/2 Oz.) Pkg.
           Firm Tofu Drained &
           Crumbled
      1 c  Thinly Sliced Green Onions
      2 c  Finely Chopped Fennel Bulb
    1/2 ts Fennel Seeds,
    1/4 ts Pepper
      1    (14 1/2 Oz.) Can Whole
           Tomatoes Undrained &
           Choppped
      1 tb Tomato Paste
      8    Cooked Lasagna Noodles
  1 1/2 c  (6 Oz.) Shredded
           Mozzarella Cheese
 
  Coat A Large Skillet With Spray.  Place Over Medium Heat Until Hot.
  Add Garlic; Saute 2 Min.  Add Mushrooms, Diced Red Pepper, Thyme,
  Salt & Black Pepper; Cook Over High Heat 8 Min. 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 Min. Stirring Frequently. Add Fennel
  Bulb, Fennel Seeds, Black Pepper & Salt; Cook 3 Min., Stirring
  Frequently.  Add Tomatoes & Tomato Paste; Cook An Additional 5 Min.
  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 Min. Uncover & Bake An
  Additional 10 Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium
  205, Calcium 142)
 
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