PASTA--Italian Vegetable Pie

[Guest guest]

* Exported from MasterCook *

 

Italian Vegetable Pie

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Main Dish May '98

Pasta Vegetarian Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

 

Preheat oven to 375º.

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 375º for 20 minutes.

 

Source:

" Cooking Light, May 1998, p.140 "

Copyright:

" © Cooking Light "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 225 Calories (kcal); 10g Total Fat; (37% calories from fat); 14g

Protein; 22g Carbohydrate; 13mg Cholesterol; 585mg Sodium

Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 2673 0 620 0 0 3267 0 4103 306 0 921 0