Vegetable Lasagna Toss

Name: Vegetable Lasagna Toss
Ingredients: 8 ounces lasagna noodles; 1 tablespoon extra virgin olive oil; 2 garlic cloves, crushed with press; 12 ounces broccoli florets; 1 cup low sodium chicken broth; 15 ounces white kidney beans, drained and rinsed (cannellini); 3 large tomatoes, coarsely chopped; 13 cup freshly grated romano cheese

8 ingredients

7 steps

Ingredients

8 ounces lasagna noodles
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed with press
12 ounces broccoli florets
1 cup low sodium chicken broth
15 ounces white kidney beans, drained and rinsed (cannellini)
3 large tomatoes, coarsely chopped
13 cup freshly grated romano cheese

Directions

1

Heat 5 to 6 quart covered sauce pot of salted water to boiling over high heat.
2

Add noodles and cook until tender, about 2 minutes longer than directions on package.
3

Meanwhile, in non-stick skillet heat oil over medium heat, add garlic and broccoli and cook 1 minute, stirring frequently.
4

Add broth; cover and cook 2 to 3 minutes or until broccoli is very tender.
5

Stir in tomatoes; remove from heat.
6

Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with Romano.
7

Toss to coat noodles.