Layered Pasta and Veggie Bake

Layered Pasta and Veggie Bake

Serves 8

A deliciously different take on white lasagna, with little (or no) cheese and big on veggies, here's a healthy, hearty and satisfying meal-in-one.

  • 1 (10-ounce) box brown rice lasagna noodles
  • 1 cup low-sodium vegetable broth
  • 4 cloves garlic, chopped
  • 1 pound yellow squash (about 3), chopped
  • 2 yellow onions, chopped
  • 1 cup finely chopped fresh herbs, such as basil, oregano and parsley, divided, plus more for garnish
  • 1 cup unsweetened almondmilk
  • 2 (15-ounce) cans no-salt-added white beans, such as navy or cannellini beans, rinsed and drained
  • 1 (15-ounce) tub part skim ricotta cheese (or make your own tofu ricotta)
  • 1 (16-ounce) package frozen broccoli, thawed
  • 1 (16-ounce) package frozen spinach, thawed and squeezed of excess moisture
  • 1 large tomato, diced
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Cook noodles per package instructions. Rinse in cold water after draining and spread out in a single layer to prevent sticking. Set aside. Preheat oven to 350°F. Heat broth in a large skillet over medium-high heat. Add garlic, squash, onions and 1/2 cup of the herbs and cook, stirring often, until liquid has evaporated, 20 to 25 minutes. Meanwhile, in a food processor, purée almondmilk, beans and ricotta until smooth; transfer to a bowl and set aside. In a 9-x13-inch baking dish (this recipe makes a very full pan, so make sure your dish is at least 2 inches deep), layer lasagna as follows, scattering remaining herbs in between layers: ricotta mixture, noodles, broccoli and spinach, noodles, squash mixture, noodles, ricotta mixture. Top with tomato and bake, uncovered, until hot throughout, about 45 minutes; set aside to let rest 15 minutes. Cut into squares, garnish with fresh herbs and serve.

Nutritional Info: 
Per Serving:370 calories (60 from fat), 6g total fat, 2.5g saturated fat, 15mg cholesterol, 230mg sodium, 54g carbohydrate (14g dietary fiber, 5g sugar), 21g protein
Special Diets: 

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