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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 375°.
2. 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.
3. 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 375° for 20 minutes.
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