Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Garlic Cloves Minced 1/2 ts Fennel Seeds,
3/4 lb Mushrooms Sliced 1/4 ts Pepper
1/2 c Diced Red Bell Pepper 1 (14 1/2 Oz.) Can Whole
1 ts Thyme Tomatoes Undrained
1/4 ts Salt, Pepper Choppped
1 (10 1/2 Oz.) Pkg. 1 tb Tomato Paste
Firm Tofu Drained 8 Cooked Lasagna Noodles
Crumbled 1 1/2 c (6 Oz.) Shredded
1 c Thinly Sliced Green Onions Mozzarella Cheese
2 c Finely Chopped Fennel Bulb

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 TS. 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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