Lasagna Rolls with Tomato-Fennel

Rolling individual portions instead of layering a whole pan is a smart pivot for lasagna. Each roll cooks evenly, plates cleanly, and gives every bite the same ratio of filling to noodle to sauce.

The filling skips ricotta entirely. Crumbled firm tofu does the structural job of cheese while keeping the dish lighter, and the mushrooms cooked down hard with thyme and red pepper add the savory depth ricotta cannot provide on its own.

The sauce is where this recipe gets interesting. Fresh fennel bulb sweated with whole fennel seeds doubles the anise flavor, then tomatoes and a hit of tomato paste round it into something layered and herbal rather than flat.

Cooking the mushrooms over high heat until the liquid fully evaporates concentrates their flavor. Skip that step and the rolls turn watery in the oven.

Kitchen Tips

• Drain and press the tofu thoroughly. Wet tofu turns the filling soggy and prevents the mushrooms from binding.
• Cook the lasagna noodles just al dente. They keep softening in the oven and turn mushy if started fully cooked.
• Lay the noodles flat on a kitchen towel to cool before filling. They stick together if stacked.
• Roll with the narrow end first to keep each spiral tight and even.

Variations

• Add a pinch of red pepper flakes to the sauce for warmth.
• Stir in fresh basil at the end for a brighter, more traditional finish.
• Use chopped baby spinach in the filling along with the mushrooms for extra greens.