Lasagna rolls with tomato-fennel
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Lasagna rolls with tomato-fennel
  Lasagna    Rolls    Italian    Pasta  
Last updated 6/12/2012 1:00:26 AM. Recipe ID 23592. Report a problem with this recipe.
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      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 &
      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 &
      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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Recipe ID 23592 (Apr 03, 2005)

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