2 teaspoons olive oil
1 cup chopped green & yellow or orange bell pepper
1 cup chopped onion
1 cup small white mushrooms halved
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 cup, divided,(4 ounces) Daiya vegan mozzarella ‘cheese’
Preheat oven to 375°.
Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chopped onion, mushrooms, 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. Stir in 1/2 cup vegan cheese.
Arrange the noodles spokelike in the bottom of an 8-inch round baking dish coated with cooking spray so that half the length of the noodle lays like a spoke outward from the center and the other half of the length of the noodle drapes over the side of the pie dish for now. Spread 3 cups tomato mixture over noodles. Fold ends of noodles over tomato mixture, and top with the remaining tomato mixture and 1/2 cup of vegan cheese. Bake at 375° for 20 minutes.