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Home Grown Recipes
Tomato-fennel lasagna rolls
A vegetarian delight
Ingredients
2 minced Garlic cloves
1 cup diced Onion
3/4 lb. Mushrooms
1/2 tsp. Fennel Seeds
1/2 cup diced Red Bell Pepper
1/4 tsp. Pepper
1 tsp. Thyme
1 14.5 oz canned Tomatoes (whole)
Salt and Pepper
10 1/2 oz. drained, crumbled Tofu
1 Tbsp. Tomato Paste
2 cups finely chopped fennel bulbs
8 cooked Lasagna Noodles
1 1/2 cups Mozzarella Cheese
Directions
1. Coat a large skillet with cooking spray. Place over medium heat until hot.

2. Add garlic; sauté 2 min.

3. Add mushrooms, diced red pepper, thyme, salt & black pepper; cook over high heat 8 min. or until liquid evaporates, stirring constantly.

4. Combine mushroom mixture & tofu in a medium bowl. Stir well and set aside.

5. Wipe pan dry with a paper towel; coat with cooking spray. Place over medium-high heat until hot.

6. Add onions & sauté 3 Min. stirring frequently.

7. Add fennel bulb, fennel seeds, black pepper, & salt; cook 3 min., stirring frequently.

8. Add tomatoes & tomato paste; cook an additional 5 min. Remove from heat.

9. Spread 1 cup of tomato mixture over bottom of an 8-inch square baking dish.

10. Spread 1/3 cup of mushroom mixture over each noodle. Sprinkle each with 3 Tbsp. of grated mozzarella cheese. Roll up jelly roll fashion, beginning at the narrow end.

11. Arrange rolls, seam side down in tomato mixture in baking dish. Spoon remaining 1 1/2 cups of tomato mixture over the rolls.

12. Cover and bake at 350 degrees F for 15 min. Uncover & bake an additional 10 min.

This recipe is courtesy of Hannaford.com



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