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 20 cm Square Baking Dish. Spread one third 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 1.5 c. Tomato Mixture Over The Rolls. Cover And Bake At 180ºC or 15 Min. Uncover & Bake An Additional 10 Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142)