| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Italian, Pasta | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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