Description

This recipe happened on accident- I had a vegetable lasagna recipe picked out but when I went to make it, I couldn’t find it! I also was having trouble finding whole wheat lasagna noodles (who knew they were so hard to find!) so I decided to go with Banza Chickpea Pasta Noodles instead. This recipe is super easy and great for meal prep. I fixed this on Monday and it’s lasted us through the whole week!

One of the reasons I loved this dish is it’s packed with a variety veggies.The pasta along with the ricotta and mozzarella cheese both provide protein as well as fat to help keep you full and satisfied.

Ingredients

Scale

3 Small Zucchini, sliced
2 Carrots, sliced
1 Green Pepper, chopped
1/2 Onion, chopped
1 (6oz) can of Tomato Paste
2 Cloves of Garlic
2 c. Ricotta Cheese
1 Box Banza Rigatoni Pasta
1/4 c. Fresh Basil (if you use dried, only use about 2T.)
Mozzarella, sliced

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Instructions

Preheat oven to 350 degrees F
In a large skillet over medium heat, add onion, garlic, and carrots. Cook until onions are pale. Add in chopped zucchini and green pepper. Cook until tender when pierced with a fork. Let cool slightly.
In a separate pot, fix pasta according to package directions.
In a large bowl, combine cooked vegetables, tomato paste, ricotta cheese, and fresh basil.
Add in cooked pasta and stir until well combined. Pour into 9×11 casserole dish and top with sliced mozzarella.
Cook until mozzarella is slightly brown and bubbly.
Enjoy!

Nutrition

Serving Size: 1 cup
Calories: 200
Sodium: 91 mg
Fat: 8 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 13 g