Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cloves        garlic -- minced
     3/4  pound         mushrooms -- sliced
     1/2  cup           red bell pepper -- diced
   1      teaspoon      thyme
     1/4  teaspoon      salt -- pepper
  10 1/2  ounces        firm tofu -- drained and
                        -- crumbled
   1      cup           thinly sliced green onions
   2      cups          finely chopped fennel bulb
     1/2  teaspoon      fennel seeds
     1/4  teaspoon      pepper
  14 1/2  ounces        tomatoes -- undrained and
                        chopped
   1      tablespoon    tomato paste
   8                    cooked lasagna noodles
   1 1/2  cups          mozzarella cheese -- shredded

Preparation:

Coat a large skillet with spray. Place over medium heat until hot. Add garlic; sauté‚2 minutes Add mushrooms, diced red pepper, thyme, salt and black pepper; cook over high heat 8 minutes Or until liquid evaporates, stirring constantly. Combine mushroom mixture and 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 and sauté‚3 minutes Stirring frequently. Add fennel bulb, fennel seeds, black pepper and salt; cook 3 minutes, Stirring frequently. Add tomatoes and tomato paste; cook an additional 5 minutes 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 minutes Uncover and bake an additional 10 minutes