Vegetarian Lasagna Skillet


8 ounces whole-wheat bowtie pasta, uncooked

2 tablespoons Canola Oil

1 cup zucchini, quartered and sliced

1 can (15 oz each) Great Northern beans, drained, rinsed

1 jar (16 oz each) light Alfredo pasta sauce

1/4 teaspoon garlic salt

6 medium Roma tomatoes, diced

1 cup shredded part-skim mozzarella cheese



Cook pasta according to package. While pasta is cooking, heat oil in a 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.  Drain pasta and add to skillet.  Add diced tomatoes, mix well and top with cheese. Reduce heat, cover and cook 2 to 3 minutes or until cheese melts.  Serves 6


Recipe adapted from


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