These Lasagna Rolls with Tomato-Fennel offer a creative twist on classic Italian comfort food. By using thin lasagna noodles as wrappers, you get tender pasta encasing a rich, aromatic filling of sautéed mushrooms, fresh thyme, and sweet tomatoes. The addition of fennel seeds provides a subtle anise note that pairs beautifully with the earthy mushrooms and bright tomato sauce. This dish is perfect for a cozy weeknight dinner or a light meal that still feels indulgent. ItâÂÂs naturally vegan and packed with flavor, making it a satisfying option for vegetarians and omnivores alike. Simple to assemble and bake, these rolls are an impressive yet easy addition to your repertoire.
Lasagna Rolls With Tomato-Fennel
Description
These Lasagna Rolls with Tomato-Fennel offer a creative twist on classic Italian comfort food. By using thin lasagna noodles as wrappers, you get tender pasta encasing a rich, aromatic filling of saut&# 195;©ed mushrooms, fresh thyme, and sweet tomatoes. The addition of fennel seeds provides a subtle anise note that pairs beautifully with the earthy mushrooms and bright tomato sauce. This dish is perfect for a cozy weeknight dinner or a light meal that still feels indulgent. ItâÂÂs naturally vegan and packed with flavor, making it a satisfying option for vegetarians and omnivores alike. Simple to assemble and bake, these rolls are an impressive yet easy addition to your repertoire.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC). Lightly grease a 9x13-inch baking dish.
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Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
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In a large skillet, heat olive oil over medium heat. Add the minced garlic and fennel seeds, sautéing for about 1 minute until fragrant.
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Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their moisture and are golden brown, about 5-7 minutes.
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Stir in the thyme, undrained tomatoes, and tomato paste. Simmer the sauce for 5 minutes to allow flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
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Lay the cooked lasagna noodles flat on a clean work surface. Spoon a generous amount of the mushroom-tomato mixture onto one end of each noodle.
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Carefully roll up each noodle around the filling. Place the rolls seam-side down in the prepared baking dish, arranging them snugly together.
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Pour any remaining sauce over the rolls. Cover the dish with foil and bake for 20 minutes.
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Remove the foil and bake for an additional 10 minutes, or until the rolls are heated through and the tops are slightly bubbly.
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Let the rolls rest for 5 minutes before serving to allow them to set. Garnish with fresh herbs if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 103.8kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1233.0mg52%
- Total Carbohydrate 21.7g8%
- Dietary Fiber 2.8g12%
- Sugars 3.5g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.
Variations: Add a sprinkle of vegan parmesan or nutritional yeast on top before baking for a cheesy finish without the dairy.
Tips: If the noodles are too fragile to roll, try cooking them for one minute less than the package instructions. They will finish cooking in the oven.
Serving: These rolls pair well with a simple side salad or steamed green beans for a complete meal.
