Italian Vegetable Pie2 teaspoons olive oil1 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 Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chopped onion, mushrooms, tofu, and garlic; saute 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. To Freeze: Use deep dish foil pie plates or cake plates. Cover with two layers of foil. To Reheat: From defrost: Bake at 375 degrees for 20 minutes. From Frozen, Bake for 1 hour. |