Italian Vegetable Pie

Italian Vegetable Pie
Italian Vegetable Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    teaspoons olive oil

  • 1

    cup chopped green bell pepper

  • 1

    cup chopped onion

  • 1

    cup chopped mushrooms

  • 1

    (12.3-ounce) package firm tofu drained and crumbled

  • 3

    garlic cloves minced

  • 3

    tablespoons tomato paste

  • 1

    teaspoon dried Italian seasoning

  • 1

    teaspoon fennel seeds

  • 1/4

    teaspoon crushed red pepper

  • 1

    (25.5-ounce) jar fat-free marinara sauce

  • 6

    cooked lasagna noodles cut in half crosswise

  • Cooking spray

  • 1 1/2

    cups (6 ounces) shredded part-skim Mozzarella cheese

  • 1/4

    cup grated Parmesan cheese

Directions

Preheat oven to 375º. Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chopped onion, mushrooms, tofu, and garlic; sauté 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. Bake at 375º for 20 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: