Thursday, March 17, 2011

Italian Vegetable Pie

I fixed this dish for the sole reason it has Tofu in it, and thus I would be able to say I have tried Tofu. I am absolutely disgusted by even the look of Tofu, so much I can't even fathom trying it. I mean it's a firm gelatinous substance made from soy beans, how good can it taste? The great news is that I loved this dish! It's loaded with enough flavor that any flavor the Tofu has is pretty well masked and just added some texture to the food. It was even well received by my daughter so we have another Tot approved recipe as well.

2 tsp olive oil
1 cup chopped green bell pepper
1 cup chopped onion
1 cup mushrooms (about 3 ounces)
3 garlic cloves, minced
3 tbsp tomato paste 1 tsp dried Italian seasoning
1 tsp fennel seeds
1/4 tsp crushed red pepper
1 (12/3 oz) package firm tofu, drained and crumbles
1 (2.5 oz) bottle fat-free marinara sauce
6 cooked lasagna noodles, cut in half cross wise
Cooking spray
1-1/2 cups pre-shredded part-skim mozzarella cheese
1/4 cup grated Parmesan Cheese

1. Preheat oven to 375º F.
2 Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, mushrooms, and garlic; saute 3 minutes or until vegetables are tender. Stir in tomato paste and next 5 ingredients; bring mixture to a boil. Reduce heat , and simmer uncovered, 10 minutes.
3. 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. Fold ends of noodles over tofu mixture; top with remaining tofu mixture, covering ends of noodles. Sprinkle with cheeses. Bake at 375º for 20 minutes. Let stand 5 minutes. Yield 8 servings.


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