Vegetable Lasagna Toss

Directions

1. 1
   Heat 5- to 6-quart covered saucepot of salted water to boiling over high heat.
2. 2
   Add noodles and cook until just tender, about 2 minutes longer than label directs.
3. 3
   Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat; add garlic and broccoli and cook 1 minute, stirring frequently.
4. 4
   Add broth; cover and cook 8 minutes.
5. 5
   Stir in beans; cover and cook 2 to 3 minutes longer or until broccoli is very tender.
6. 6
   Stir in tomatoes; remove from heat.
7. 7
   Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with Romano.
8. 8
   Toss to coat noodles.
9. 9
   Serve with additional Romano if you like.