Vegetarian Lasagna Skillet
Vegetarian Lasagna Skillet
2015-07-07 18:15:57
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Ingredients
- 8 ounces dry bowtie (farfalle) pasta, uncooked
- 2 tablespoons Olive 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
- 1/4 teaspoon garlic salt
- 2 cans (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, drained well
- 1 cup shredded part-skim mozzarella cheese
Instructions
- 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.
Notes
- Sprinkle your yummy lasagna with any Parmesan cheese!
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5 thoughts on “Vegetarian Lasagna Skillet Recipe”
This looks delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Gotta love a quick and easy skillet meal. Thanks for sharing on the #HomeMattersParty . I hope you will join us again next week.
Looks delicious! TFS!
My daughter has decided to be a vegetarian for health reasons, so this looks like a good addition to our recipe box. Thanks!
this looks like something i could make for my daughter in law who is a vegaterian