Italian Vegetable Pie
From Cooking Light -
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup of chopped mushrooms
3 garlic cloves, minced
3 tablespoons tomoato paste
1 teaspoon italian seasoning
1/4 teaspoon of crushed red pepper
1 package of firm tofu, drained crumbled
1 bottle sugar free marinara sauce
6 cooked whole wheat lasagna noodles cut in half crosswise
Cooking spray
1 1/2 cups preshredded part skim mozzarella cheese
1/4 cup grated parmesan cheese
1. Preheat oven 375
2. Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, onion, mushroooms, and garlic; cook 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 spokelike in the bottom and up sides of 9 inch deep dish pie plate coated with cooking spray. Spread 3 cups of 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 375 for 20 mins. Let stand 5 mins.
Yields 8 Servings
The nutritional info of the original recipe was with normal lasagna noodles. I changed fiber and protein to accomodate the whole wheat noodles but I'm not sure how much it changes the rest... Recipe is delicious and my boyfriend who doesn't like tofu, loved it.
Calories 226
Fat 7.9 g (sat 3.2, mono 2.5, poly 1.6)
Protein 17 g
Carb 26.8 g
Fiber 4.9 g
Chol 14 mg
Iron 4.7 mg
Sodium 344 mg
Calc 252mg
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