Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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