When we hear the word lasagna we can right away imagine the goodness of the meal but sometimes, the lasagna we know tends to be high in bad cholesterol as it is too creamy or sodium-rich but the Vegetable Lasagna Toss is also tasty yet a healthy one.
Benefits of Vegetable Lasagna Toss
A healthy recipe like vegetable lasagna toss may not seem that appealing to hear but the minute you taste, you will surely want more of this. This recipe contains broccoli, beans and tomatoes and with all these combined, you are to eat up a low-fat, protein rich dish that has vitamins and phytochemicals to fight off cancer. The Romano cheese that it has adds flavor and is packed with calcium.
Ingredients for Vegetable Lasagna Toss
- 8 ounce(s) lasagna noodles
- 1 tablespoon(s) extra-virgin olive oil
- 2 clove(s) garlic, crushed with press
- 1 bag(s) (12 ounces) broccoli florets
- 1 cup(s) low-sodium chicken broth
- 1 can(s) (15 to 19 ounes) white kidney beans (cannellini), drained and rinsed
- 3 large tomatoes, coarsely chopped
- 1/3 cup(s) freshly grated Romano cheese, plus additional for serving
Steps for making Vegetable Lasagna Toss
1. Heat 5- to 6-quart covered saucepot of salted water to boiling over high heat. Add noodles and cook until just tender, about 2 minutes longer than label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat; add garlic and broccoli and cook 1 minute, stirring frequently. Add broth; cover and cook 8 minutes. Stir in beans; cover and cook 2 to 3 minutes longer or until broccoli is very tender. Stir in tomatoes; remove from heat.
3. Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles. Serve with additional Romano if you like.
Time-table and Serving
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Serving: 4 people
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