Vegetarian Lasagna Skillet Recipe

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Vegetarian Lasagna Skillet

Vegetarian Lasagna Skillet

For What’s Cooking


  • 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
  • 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




  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.

Cook’s Tip: Sprinkle with Kraft® Grated Parmesan Cheese, if desired.

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