Layered pasta and veggie bake - lasagna

By vdub

Ingredients

• 1 10oz bag brown rice lasagna noodles
• 1 c veggie broth
• 4 cloves garlic, chopped
• 1 lb yellow squash (about 3), chopped
• 2 yellow onions, chopped
• 1 c finely chopped fresh herbs (basil, oregano, parsley), divided, plus more for garnish
• 1 c unsweetened almond milk
• 2 115oz cans no salt added white beans, such as navy or cannellini
• 1 tub (15oz) ricotta cheese (skim)
• 1 16oz pkg frozen broccoli, thawed
• 1 16oz pkg frozen spinach, thawed and squeezed of excess moisture
• 1 large tomato, diced

Details

Servings 8
Preparation time 35mins
Cooking time 95mins

Preparation

Step 1

preheat oven to 350

heat broth in large skillet

add garlic, squash, onions and 1/2 cup of herbs and cook, stirring often, until liquid has evaporated, 20-25 min

in food processor, puree almond milk, beans and ricotta until smooth
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In 9x13 baking dish, layer as follows: 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 and let rest for 15 minutes

Note: I cook for 30-45 mins with cover on and then 30 min with cover off b/c I don't precook lasagna noodles.