Italian Vegetable Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 30%
  • Fat: 10.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.1g
  • Protein: 19.7g
  • Carbohydrate: 33.8g
  • Fiber: 4.8g
  • Cholesterol: 20mg
  • Iron: 6.7mg
  • Sodium: 444mg
  • Calcium: 340mg

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

  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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