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Italian Vegetable Pie

  • 8servings
  • 307calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 cup chopped green bell pepper

  3. 1 cup chopped onion

  4. 1 cup chopped mushrooms

  5. 1 (12 1/3-ounce) package firm tofu, drained and crumbled

  6. 3 garlic cloves, minced

  7. 3 tablespoons tomato paste

  8. 1 teaspoon dried Italian seasoning

  9. 1 teaspoon fennel seeds

  10. 1/4 teaspoon crushed red pepper

  11. 1 (25 1/2-ounce) jar fat-free marinara sauce

  12. 6 cooked lasagna noodles, cut in half crosswise

  13. Cooking spray

  14. 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese

  15. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°.

  2. 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.

  3. 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 375° for 20 minutes.

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