This week I chose a meatless dinner which I love to make. This is a go-to recipe that comes out perfect and satisfying every time. I also love how versatile it is. You can substitute the vegetables to whatever your liking. If you want, you can substitute ground beef, ground Italian sausage ,or a combo of the two for the tofu. Also,seasoned ground turkey works nicely. When I make it with meat, I use 1 pound ground beef and hot Italian sausage. Brown and drain before adding to the vegetables. I also like to add a couple of handfuls of washed and chopped fresh spinach. Stir in after simmering and before assembling. Round out your dinner with a nice tossed salad and fresh bread.
Hope you enjoy. Let me know your dinner stories. I love hearing them all.
As always….Happy Cooking,
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
1 1/2 cups (6 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 375°.
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 spoke like in the bottom of an 8-inch round baking dish or 9 inch deep dish pie plate 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.