Italian Vegetable Pie
By Lv2Cook
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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
Details
Servings 1
Preparation
Step 1
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.
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