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
You must be signed in to use shopping lists. Sign in or create account

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: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion