In a medium sauce pan combine the tepary beans, stock and fennel seeds. Bring to a boil and then cover and reduce the heat. Simmer
until the beans are tender and the liquid is almost absorbed. Mash the beans and add the tomato sauce. In a large skillet cook the onions and garlic in
olive oil for five minutes. Add the zucchini and cook 5-6 minutes. Spread a small amount of sauce on the bottom of a 9 x 13 x 2 inch baking pan. Place
a single layer of lasagne noodles on top of the sauce. Spread half of the zucchini-onion mixture on top of the noodles. Pour half of the lentil-tomato
mixture on top of the vegetables; place another layer of lasagne noodles and repeat the process. Cover the top with shredded cheese. Bake at 350 for
about 30 minutes.
