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Posts: 330
Registered:
February 2004
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Italian Vegetable Pie
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Wed, 11 February 2004 23:58
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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
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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.
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Posts: 337
Registered:
February 2004
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 Re: Italian Vegetable Pie
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Thu, 23 September 2004 19:28
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Not bad, not great. Had a hard time getting past the tofu.
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) 1 Vote(s)
