Ingredients

The following ingredients have 4 Servings
  • 5 oz. (2 cups) uncooked mini-lasagna noodles (mafalda)
  • 1 small zucchini, cut into short julienne strips
  • 1 small Japanese eggplant, cut into 1/2-inch cubes
  • 1/3 cup chopped green onions
  • 2 garlic cloves, minced
  • 1 (14.5-oz.) can stewed tomatoes, undrained
  • 3/4 cup drained canned dark red kidney beans, rinsed
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon dried thyme leaves

Instruction

  • Cook noodles to desired doneness as directed on package.
  • Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Add zucchini, eggplant, onions and garlic; cook over medium heat for about 10 minutes or until lightly browned, stirring occasionally.
  • Add tomatoes, beans, oregano and thyme; cook until thoroughly heated. Drain noodles. Serve sauce over noodles.