Layered Pasta and Veggie Bake
- 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 plain almondmilk
- 2 (15.0-ounce) cans no-salt-added white beans, such as navy or cannellini beans, rinsed and drained
- 1 (15.0-ounce) tub part-skim ricotta cheese (or make your own tofu ricotta)
- 1 (16.0-ounce) package frozen broccoli, thawed
- 1 (16.0-ounce) package frozen spinach, thawed and squeezed of excess moisture
- 1 large tomato, diced
Cook noodles per package instructions.
Rinse in cold water after draining and spread out in a single layer to prevent sticking. Set aside.
Preheat the 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.
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- 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 plain almondmilk
- 2 (15.0-ounce) cans no-salt-added white beans, such as navy or cannellini beans, rinsed and drained
- 1 (15.0-ounce) tub part-skim ricotta cheese (or make your own tofu ricotta)
- 1 (16.0-ounce) package frozen broccoli, thawed
- 1 (16.0-ounce) package frozen spinach, thawed and squeezed of excess moisture
- 1 large tomato, diced