Lasagna Rolls with Tomato-Fennel

• 2 large garlic cloves
• 3/4 pound mushrooms sliced
• 1/2 cup sweet red bell peppers diced
• 1 teaspoon thyme
• 1/4 teaspoon salt pepper
• 1 package tofu firm, drained and crumbled
• 1 cup scallions, spring or green onions thinly sliced
• 2 cups fennel bulb finely chopped
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon black pepper
• 1 can tomatoes whole, undrained and choppped
• 1 tablespoon tomato paste
• 8 each lasagna noodles cooked
• 1 1/2 cups mozzarella cheese shredded

1. Coat A Large Skillet With Spray.
2. Place Over Medium Heat Until Hot.
3. Add Garlic; Saute 2 Min.
4. Add Mushrooms, Diced Red Pepper, Thyme, Salt and Black Pepper; Cook Over High Heat 8 Min.
5. OR Until Liquid Evaporates, Stirring Constantly.
6. Combine Mushroom Mixture and Tofu in A Medium Bowl.
7. Stir Well And Set Aside.
8. Wipe Pan Dry With A Paper Towel; Coat With Cooking Spray.
9. Place Over Medium-High Heat Until Hot.
10. Add Green Onions and Saute 3 Min.
11. Stirring Frequently.
12. Add Fennel Bulb, Fennel Seeds, Black Pepper and Salt; Cook 3 Min.
13. Stirring Frequently.
14. Add tomatoes and Tomato Paste; Cook An Additional 5 Min.
15. Remove From Heat.
16. Spread 1 cup Tomato Mixture Over Bottom Of An 8-Inch Square Baking Dish.
17. Spread 13 cup Mushroom Mixture Over Each Noodle.
18. Sprinkle Each With 3 tablespoon Cheese.
19. Roll Up Jellyroll Fashion, Beginning At The Narrow End.
20. Arrange Rolls, Seam Side Down in The Tomato Mixture in Baking Dish.
21. Spoon Remaining 1 1/2 cup Tomato Mixture Over The Rolls.
22. Cover And Bake At 350 For 15 Min.
23. Uncover and Bake An Additional 10 Min.

garlic, mushrooms, sweet red bell peppers, thyme, salt pepper, firm, scallions, fennel seeds, black pepper, tomatoes, tomato paste, lasagna noodles, mozzarella cheese

Taken from recipeland.com/recipe/v/lasagna-rolls-tomato-fennel-36693 (may not work)