This week I chose a 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 is your liking. Also, if you want, you can substitute ground beef, ground sausage, a combination of both, or ground turkey for the tofu. When I make it with meat, I use 1/2 pound ground beef and a 1/2 pound of ground hot Italian sausage. Brown and drain before adding to the vegetables. Also, a nice add-in is 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.
Enjoy and 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 part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
* Substitution for tofu: 1 pound ground beef, 1 pound ground Italian sausage, 1 pound ground turkey, browned and drained
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.