Italian Vegetable Pie

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 375°.

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 375° for 20 minutes.

Note:

May 1998
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