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Italian Vegetable Pie

Yield 8 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

Nutrition Information

  • calories 307
  • caloriesfromfat 30 %
  • fat 10.4 g
  • satfat 4.4 g
  • monofat 3 g
  • polyfat 2.1 g
  • protein 19.7 g
  • carbohydrate 33.8 g
  • fiber 4.8 g
  • cholesterol 20 mg
  • iron 6.7 mg
  • sodium 444 mg
  • calcium 340 mg

How to Make It

  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.