Lasagna Rolls with Tomato-Fennel Recipe

Name: Lasagna Rolls with Tomato-Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1007

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large garlic cloves, 3/4 pound mushrooms sliced, 1/2 cup sweet red bell peppers diced, 1 teaspoon thyme, and more.

Yes, Lasagna Rolls with Tomato-Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna Rolls with Tomato-Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions