| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Italian, Pasta |
8 |
Servings |
INGREDIENTS
| 2 |
|
Garlic Cloves Minced |
| 3/4 |
lb |
Mushrooms Sliced |
| 1/2 |
c |
Diced Red Bell Pepper |
| 1 |
t |
Thyme |
| 1/4 |
t |
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 |
t |
Fennel Seeds |
| 1/4 |
t |
Pepper |
| 1 |
|
14 1/2 Oz. Can Whole |
|
|
Tomatoes Undrained & |
|
|
Choppped |
| 1 |
T |
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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