Vegetarian Lasagna Skillet

Please RETWEET to All Lasagna Fans!

#Vegetarian #Lasagna #Skillet – #ReceipeIdeas & #Recipes To Enjoy http://t.co/BxpK9T8Hod pic.twitter.com/quNFuDXoj8

— Celebrate Woman (@DiscoverSelf) July 7, 2015

Vegetarian Lasagna Skillet

2015-07-07 18:15:57

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Ingredients

1. 8 ounces dry bowtie (farfalle) pasta, uncooked
2. 2 tablespoons Olive Oil
3. 2 cups quartered, sliced zucchini
4. 1 can (15 oz each) Great Northern beans, drained, rinsed
5. 1 jar (16 oz each) light Alfredo pasta sauce
6. 1/4 teaspoon garlic salt
7. 2 cans (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, drained well
8. 1 cup shredded part-skim mozzarella cheese

Instructions

1. 1. Cook pasta according to package directions, omitting salt.
2. 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. 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

1. Sprinkle your yummy lasagna with any Parmesan cheese!

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