Vegetarian Lasagna Skillet
- 8 ounces dry pasta, uncooked (bowtie, farfalle)
- 2 tablespoons Pure Wesson Canola Oil
- 2 cups quartered sliced zucchini
- 1 (15 ounce) can great northern beans, drained, rinsed
- 1 (16 ounce) jarlight alfredo sauce
- 14 teaspoon garlic salt
- 2 (14 1/2 ounce) cans Hunt's Fire Roasted Diced Tomatoes, drained well
- 1 cup shredded part-skim mozzarella cheese
- Cook pasta according to package directions, omitting salt.
- 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.
- 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.
pasta, canola oil, zucchini, great northern beans, alfredo sauce, garlic, tomatoes, mozzarella cheese
Taken from www.food.com/recipe/vegetarian-lasagna-skillet-507209 (may not work)