Lasagna Rolls With Tomato-Fennel Recipe

Lasagna Rolls With Tomato-Fennel Recipe

Ingredients:

2 cloves of garlic (large); minced
1/2 c of bell pepper (red); diced
3/4 pound of mushrooms; cut up
1 tsp of thyme
1 pack of tofu (firm, 10.5 ozs); drained well & crumbled
1/4 tsp of salt
1 c of scallions; sliced thinly
1/2 tsp of fennel (seeds)
1/4 tsp of pepper
2 c of fennel (bulbs); chopped finely
1 can of tomatoes (whole, 14.5 ozs); undrained from can & chopped
8 pcs lasagna pasta noodles; cooked
1 Tbsp of tomato paste
1.5 c of cheese (mozzarella, 6 ozs); shredded

Instructions:

Use a non-stick spray on a skillet (large). Put over Mid-high heat ’til hot. Then add the garlic and saute for 2 mins. Add bell pepper (red), salt, thyme, pepper, mushrooms and salt.

Next, cook on high stove heat for 8 mins or ’til liquid has evaporated; constantly stir. Combine mushroom-pepper mixture and tofu inside a medium-sized bowl. Then stir and put aside. Meanwhile, wipe the pan w/ tissue paper to dry; again, coat w/ non-stick spray.

Next, place on medium to high stove heat ’til hot. Then add scallions and saute for 3 mins while frequently stirring. Put the fennel bulb and seeds, salt and pepper in mixture. Cook for 3 minutes; constantly stirring.

Add the tomatoes and tomato paste then cook for 5 more minutes and remove skillet from the heat. Pour 1 c of tomato mix into a square 8″ baking pan and spread evenly. Spread each pasta noodle w/ 1/3 cup of mushroom-pepper mixture. Sprinkle w/ 3 Tbsps of cheese then roll carefully (jelly-roll style), beginning from narrow edge.

Arrange the lasagna rolls, side w/ seam facing down on tomato mix inside the baking pan. Spoon the last 1.5 c of tomato mix on top of the lasagna rolls and cover pan.

Then, bake over 350 degrees F for about 15 mins. Afterwards, uncover then bake for 10 more mins. Serves 8.

>> Lasagna Rolls With Tomato-Fennel Recipe