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.
Special Diets:
Ingredients
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 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.
Nutritional Info
Serving Size
Calories
370
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.