Vegetarian Lasagna Skillet
- Level: Easy
- Yield: 6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 632
- Total Fat
- 30
- Saturated Fat
- 12
- Carbohydrates
- 64
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 27
- Cholesterol
- 60
- Sodium
- 1712
- Total: 30 min
- Cook: 30 min
Ingredients
8 ounces dry bowtie (farfalle) pasta, uncooked
2 tablespoons Pure Wesson® Canola Oil
2 cups quartered, sliced zucchini
1 can (15 oz each) Great Northern beans, drained, rinsed
1 jar (16 oz each) light Alfredo pasta sauce
¼ teaspoon garlic salt
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained well
1 cup shredded part-skim mozzarella cheese
Directions
- 1. Cook pasta according to package directions, omitting salt.
- 2. Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
- 3. Add cooked pasta to skillet; stir to combine. Add drained tomatoes; toss to combine. Top with cheese. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts.