Vegan Recipe: Layered Pasta and Veggie Bake
source: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=3064
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- EthicalVegan
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Layered Pasta and Veggie Bake
Serves 8
A deliciously different take on white lasagna, with no cheese and big on veggies, here's a healthy, hearty and satisfying meal-in-one.
Ingredients
1 (10-ounce) box brown rice lasagna noodles
1 cup low-sodium vegetable broth
4 cloves garlic, chopped
1 pound yellow squash (about 3), chopped
2 yellow onions, chopped
1 cup finely chopped fresh herbs, such as basil, oregano and parsley, divided, plus more for garnish
1 cup 365 Everyday Value® Organic Unsweetened Almondmilk
2 (15-ounce) cans no-salt-added white beans, such as navy or cannellini beans, rinsed and drained
1 (15-ounce) package vegan ricotta (or make your own)
1 (16-ounce) package frozen broccoli, thawed
1 (16-ounce) package frozen spinach, thawed and squeezed of excess moisture
1 large tomato, diced
Method
Cook noodles per package instructions. Rinse in cold water after draining and spread out in a single layer to prevent sticking. Set aside. Preheat oven to 350°F. Heat broth in a large skillet over medium-high heat. Add garlic, squash, onions and 1/2 cup of the herbs and cook, stirring often, until liquid has evaporated, 20 to 25 minutes. Meanwhile, in a food processor, purée almondmilk, beans and vegan ricotta until smooth; transfer to a bowl and set aside. In a 9-x13-inch baking dish (this recipe makes a very full pan, so make sure your dish is at least 2 inches deep), layer lasagna as follows, scattering remaining herbs in between layers: vegan ricotta mixture, noodles, broccoli and spinach, noodles, squash mixture, noodles, vegan ricotta mixture. Top with tomato and bake, uncovered, until hot throughout, about 45 minutes; set aside to let rest 15 minutes. Cut into squares, garnish with fresh herbs and serve.
Nutrition
Per serving: 340 calories (60 from fat), 6g total fat, 2.5g saturated fat, 10mg cholesterol, 200mg sodium, 44g total carbohydrate (14g dietary fiber, 5g sugar), 21g protein
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.
Layered Pasta and Veggie Bake
Serves 8
A deliciously different take on white lasagna, with no cheese and big on veggies, here's a healthy, hearty and satisfying meal-in-one.
Ingredients
1 (10-ounce) box brown rice lasagna noodles
1 cup low-sodium vegetable broth
4 cloves garlic, chopped
1 pound yellow squash (about 3), chopped
2 yellow onions, chopped
1 cup finely chopped fresh herbs, such as basil, oregano and parsley, divided, plus more for garnish
1 cup 365 Everyday Value® Organic Unsweetened Almondmilk
2 (15-ounce) cans no-salt-added white beans, such as navy or cannellini beans, rinsed and drained
1 (15-ounce) package vegan ricotta (or make your own)
1 (16-ounce) package frozen broccoli, thawed
1 (16-ounce) package frozen spinach, thawed and squeezed of excess moisture
1 large tomato, diced
Method
Cook noodles per package instructions. Rinse in cold water after draining and spread out in a single layer to prevent sticking. Set aside. Preheat oven to 350°F. Heat broth in a large skillet over medium-high heat. Add garlic, squash, onions and 1/2 cup of the herbs and cook, stirring often, until liquid has evaporated, 20 to 25 minutes. Meanwhile, in a food processor, purée almondmilk, beans and vegan ricotta until smooth; transfer to a bowl and set aside. In a 9-x13-inch baking dish (this recipe makes a very full pan, so make sure your dish is at least 2 inches deep), layer lasagna as follows, scattering remaining herbs in between layers: vegan ricotta mixture, noodles, broccoli and spinach, noodles, squash mixture, noodles, vegan ricotta mixture. Top with tomato and bake, uncovered, until hot throughout, about 45 minutes; set aside to let rest 15 minutes. Cut into squares, garnish with fresh herbs and serve.
Nutrition
Per serving: 340 calories (60 from fat), 6g total fat, 2.5g saturated fat, 10mg cholesterol, 200mg sodium, 44g total carbohydrate (14g dietary fiber, 5g sugar), 21g protein
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- groups:
- Animal Rights = Veganism
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- tags:
- Tomatoes, vegan recipes, Broccoli, Spinach, 3 more
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EthicalVegan
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http://www.wholefoodsmarket.com/recipes/2756
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