Vegetarian Lasagna Skillet


  • 8 ounces dry bowtie (farfalle) pasta, uncooked
  • 2 tablespoons Pure Wesson Canola Oil
  • 2 cups quartered, sliced zucchini
  • 1 (15–ounce) can Great Northern beans, drained, rinsed
  • 1 (16–ounce) jar light Alfredo pasta sauce
  • 1/4 teaspoon garlic salt
  • 2 (14.5–ounce) cans 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. Sprinkle with Grated Parmesan Cheese.

Recipe and Photo: Hunt’s

Leave a Reply