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

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 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 Min. Uncover & Bake An Additional 10
Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142)