Minestrone Casserole

Ingredients

• 4 cups lasagna noodles)
• 2 tablespoons olive oil
• 2 carrots
• 2 stalks celery , sliced
• 1 onion , chopped
• 1 zucchini
• 2 cloves garlic
• 1 can red kidney beans , 15-ounce
• 1 can cannellini beans , 15-ounce
• 1 can diced tomatoes with Italian herbs , 15-ounce
• 1 can tomato sauce , 15-ounce
• 1 cup green beans
• 0.5 cups grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 cup shredded mozzarella cheese
• chopped fresh basil and/or oregano

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Lightly coat a 3-quart baking dish with nonstick cooking spray.

2. 2

   Bring a large pot of water to a boil. Add pasta and cook, covered, for the minimum time according to package directions. Drain and transfer to a large bowl.

3. 3

   Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrots, and celery; cover and cook, stirring occasionally, until carrots are just tender, 5 to 8 minutes. Add zucchini and garlic. Cook and stir 1 minute more.

4. 4

   Add carrot mixture, beans, tomatoes, green beans, tomato sauce, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper to the bowl of pasta. Stir well to combine. Transfer pasta mixture to the prepared dish and cover with foil.

5. 5

   Bake in the preheated oven for 20 minutes. Remove foil and top with mozzarella cheese; continue baking until heated through and cheese is melted,10 to 15 minutes. Top each serving with remaining Parmesan cheese and sprinkle with fresh herbs.