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2 gross | Garlic Cloves Minced |
3/4 x ca. 450 g | Mushrooms Sliced |
1/2 Tasse | Diced Red Bell Pepper |
1 Teelöffel | Thyme |
1/4 Teelöffel | Salt, Pepper |
1 | (10 1/2 Oz.) Pkg. |
| Firm Tofu Drained & |
| Crumbled |
1 Tasse | Thinly Sliced Green Onions |
2 Tasse | Finely Chopped Fennel Bulb |
1/2 Teelöffel | Fennel Seeds, |
1/4 Teelöffel | Pepper |
1 | (14 1/2 Oz.) Can Whole |
| Tomatoes Undrained & |
| Choppped |
1 Esslöffel | Tomato Paste |
8 | Cooked Lasagna Noodles |
1 1/2 Tasse | (6 Oz.) Shredded |
| Mozzarella Cheese |
Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Garlic; Saute 2 Minuten Add Mushrooms, Diced Red Pepper, Thyme, Salt & Black Pepper; Cook Over High Heat 8 Minuten 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 Minuten Stirring Frequently. Add Fennel Bulb, Fennel Seeds, Black Pepper & Salt; Cook 3 Minuten, Stirring Frequently. Add Tomatoes & Tomato Paste; Cook An Additional 5 Minuten 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 Minuten Uncover & Bake An Additional 10 Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142)
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