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Italian Vegetable Pie
Italian Vegetable Pie
Description
Preparation Time: 10 min. | Cooking Time: 25 min. | Serves: 8
Ingredients
At a glance
Recipes
Serves
8
- Oil, olive teaspoon 2
- Peppers, bell, green -- chopped medium 1
- Onions, raw -- chopped medium 1
- Mushrooms, raw -- chopped cup 1
- Garlic, raw -- minced clove 3
- Tomato paste, canned tablespoon 3
- Spices, Italian Seasoning Mix teaspoon 1
- Fennel seed teaspoon 1
- Pepper, red, flakes/crushed teaspoon 1/4
- Tofu, silken, firm -- (1 package) drained and crumbled oz 12
- Sauce, pasta, spaghetti /Marinara -- (fat free),(1 bottle) lb 1 2/3
- Pasta, lasagna, dry -- cooked (or blanched egg plant) cut in half crosswise piece 6
Cooking spray
- Cheese, mozzarella, shredded -- (6 oz.) cup 1 1/2
- Cheese, parmesan, grated cup 1/4
Methods/steps
- Pre heat oven to 375 degrees.
- Heat oil in a large non-stick skillet over medium high heat. Add bell pepper, onion, mushrooms, and garlic and saute 3 minutes or until vegetables are tender.
- Stir in tomato paste and next 5 ingredients; bring mixture to boil.
- Reduce heat and simmer uncovered 10 minutes.
- Arrange lasagna noodles spoke like in the bottom and up sides of a 9 inch deep dish pie plate coated with cooking spray.
- Spread 3 cups tofu mixture over noodles. Sprinkle with cheeses.
- Bake at 375 degrees for 20 minutes. Let stand 5 minutes.
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