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 |
1 tablespoon tomato paste |
8 pieces cooked lasagna noodles |
1 1/2 cups mozzarella cheese -- shredded |
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 |
1 tablespoon tomato paste |
8 pieces cooked lasagna noodles |
1 1/2 cups mozzarella cheese -- shredded |