Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chopped onion, mushrooms, tofu, and garlic;
saute 3 minutes or until vegetables are tender. Stir in tomato paste, Italian seasoning, fennel seeds, crushed red pepper,
and marinara sauce; bring to a boil. Reduce heat; simmer 10 minutes.
Arrange the noodles spokelike in the bottom of an 8-inch round baking dish coated with cooking spray. Spread 3 cups tomato
mixture over noodles. Fold ends of noodles over tomato mixture, and top with the remaining tomato mixture and cheeses.
To Freeze: Use deep dish foil pie plates or cake plates. Cover with two layers of foil.
To Reheat: From defrost: Bake at 375 degrees for 20 minutes. From Frozen, Bake for 1 hour.