Recipe - Lasagna Rolls With Tomato-Fennel

2 lg Garlic Cloves Minced
Three fourths pound Mushrooms Sliced
One half cup Diced Red Bell Pepper
1 teaspoon Thyme
One fourth teaspoon Salt, Pepper
1 (10 One half Oz.) Pkg.
Firm Tofu Drained &
Crumbled
1 cup Thinly Sliced Green Onions
2 cup Finely Chopped Fennel Bulb
One half teaspoon Fennel Seeds,
One fourth teaspoon Pepper
1 (14 One half Oz.) Can Whole
Tomatoes Undrained &
Choppped
1 tablespoon Tomato Paste
8 Cooked Lasagna Noodles
1 One half cup (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 MediumHigh 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 8Inch 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 One half 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