Vegetarian lasagna in a frying pan

Ingredients:

• 220 g of farfalle pasta (bow ties), dry
• 2 tbsp. l. rapeseed oil (canola)
• 2 cups zucchini, quartered
• 1 can (425 g) canned white beans, rinsed
• 1 jar (450 g) light Alfredo pasta sauce
• 1/4 tsp garlic salt
• 2 cans (400g each) canned fire-roasted diced tomatoes, drained
• 1 cup grated semi-skimmed mozzarella

Preparation:

1. Cook the pasta according to the package instructions, without adding salt.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the zucchini and cook for 5 minutes or until softened, stirring occasionally. Add the beans, Alfredo sauce, and garlic salt to the skillet; cook until the sauce is hot and begins to simmer.
3. Add the cooked pasta to the pan and stir. Add the tomatoes and stir. Sprinkle with cheese. Reduce the heat, cover, and cook for 2–3 minutes, or until the cheese is melted.