Layered Pasta and Veggie Bake
3

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.

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    Ingredients: 
    • 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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    Method: 

    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.

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