Instructions: This casserole is really an easy-to-assemble mock lasagna.

Preheat the oven to 350 .

Saute the zucchini, onions, bell pepper and garlic in the soy oil in a nonstick pan over medium heat until tender, adding water if needed to prevent sticking.

Combine the mashed tofu, parsley, basil, oregano and red pepper flakes. Stir the cooked rigatoni into the tofu.

Lightly coat a 3-quart casserole with vegetable oil spray. Spread a thin layer of marinara sauce over the bottom. Layer half the pasta mixture, half the sauteed vegetables, and half the remaining sauce. Repeat layers and top with soy cheese.

Cover the casserole and bake it for 30 minutes. Remove cover and bake another 10 minutes.

Yield: 6 servings

Serving size: 2 cups

Cuisine:
"African/middle Eastern"

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