Italian-style Noodle Casserole, GF, Vegetarian

Ingredients:

• 1 lb soy crumbles
• 1 cup chopped onion
• 2 cloves garlic minced
• 3 1/2 cups crushed tomatoes in purée
• 1 tsp dried oregano leaves
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups thinly sliced zucchini
• 4 ounce dry wide gluten free noodles, cooked & drained
• 1 cup shredded cheese (any kind, I like an Italian blend)

Directions:

In large skillet, brown the soy crumbles w/onion & garlic.  Mix in tomatoes, oregano, salt & pepper. Simmer for 10 minutes, stirring occasionally. Mix in zucchini; cook for additional 10 minutes. Blend in noodles. In 12x7 inch baking dish, layer half tomato/crumble mixture, half cheese. Repeat layers. Bake in preheated 350° oven for 15-20 minutes, or until heated through.