Italian Vegetable Pie

Ingredients

• 6  lasagna noodles cooked cut in half crosswise
• 0.3 teaspoon pepper red crushed
• 1 teaspoon fennel seeds 
• 3  garlic cloves minced
• 1 cup bell pepper green chopped
• 1 teaspoon penzey's southwest seasoning dried italian
• 25.5 ounce tomatoes fat-free
• 1 cup mushrooms chopped
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.3 cup parmesan cheese grated
• 6 ounces part-skim mozzarella cheese shredded
• 12.3 ounce spicy tofu firm crumbled drained
• 3 tablespoons tomato paste 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add the bell pepper, chopped onion, mushrooms, tofu, and garlic; saut 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.
4. Arrange the noodles spokelike in the bottom of an 8-inch round baking dish coated with cooking spray.
5. Spread 3 cups tomato mixture over noodles. Fold ends of noodles over tomato mixture, and top with the remaining tomato mixture and cheeses.
6. Bake at 375 for 20 minutes.