Layered Pasta and Veggie Bake

From Whole Foods Market

Serves 8

A deliciously different take on white lasagna, with little (or no) cheese and big on veggies, here’s a healthy, hearty and satisfying meal-in-one.

Ingredients

1 (10-ounce) box  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  Unsweetened Almond milk
2 x 15-ounce cans no-salt-added white beans, such as navy or cannellini beans, rinsed and drained
15-ounce tub Ricotta Cheese
16-ounce package frozen broccoli, thawed
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 almond milk, beans and 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: ricotta mixture, noodles, broccoli and spinach, noodles, squash mixture, noodles, 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.