Stovetop Broccoli and White Bean Lasagna

You can never have too many Mediterranean recipes, so give Stovetop Broccoli and White Bean Lasagnan a try. This recipe makes 6 servings with 425 calories, 17g of protein, and 4g of fat each. For $1.23 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. This recipe from Pinch of Yum has 39 fans. It works best as a main course, and is done in about 35 minutes. If you have spaghetti sauce, garlic, pb cups, and a few other ingredients on hand, you can make it. With a spoonacular score of 94%, this dish is super. If you like this recipe, you might also like recipes such as Broccoli and Mushroom White Lasagna, Escarole, Kale, White Bean, And Tomato Lasagna, and Stovetop Lasagna.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 15-ounce can white beans, rinsed and drained

5 cloves garlic

1 package dried lasagna noodles - I used whole wheat with the wavy ridges

1 tablespoons olive oil

2 small heads broccoli - about 4-6 cups

red pepper flakes to taste

salt and pepper to taste

1 jar spaghetti sauce (if you like a lot of sauce, go for 1½ jars)

1 yellow onion

Equipment:

pot

frying pan

Cooking instruction summary:

Chop or break the broccoli into very small pieces. Bring a large pot of water to boil. Break apart the lasagna noodles into small pieces (kind of up to you how big you want them) and cook them for as long as directed on the package. When the noodles are almost done, add the broccoli to the pot and cook it for 2-3 minutes or until the broccoli is bright green and tender-crisp. Drain the water and set aside the noodles and broccoli.Mince the garlic and onion. Heat a nonstick skillet over medium high heat. Saute the garlic and onion with the olive oil. When the onion and garlic are fragrant and soft (about 2-3 minutes), add the rinsed and drained beans. Season very generously with salt and pepper or red pepper if desired and cook for a few minutes until the beans are warm. Add the bean mixture to the lasagna/broccoli pot.Add sauce to the pot and stir to combine. Cook over medium heat for just a few minutes until warmed all the way through. And fine, yes, top with cheese if you must.

 

Step by step:


1. Chop or break the broccoli into very small pieces. Bring a large pot of water to boil. Break apart the lasagna noodles into small pieces (kind of up to you how big you want them) and cook them for as long as directed on the package. When the noodles are almost done, add the broccoli to the pot and cook it for 2-3 minutes or until the broccoli is bright green and tender-crisp.

2. Drain the water and set aside the noodles and broccoli.Mince the garlic and onion.

3. Heat a nonstick skillet over medium high heat.

4. Saute the garlic and onion with the olive oil. When the onion and garlic are fragrant and soft (about 2-3 minutes), add the rinsed and drained beans. Season very generously with salt and pepper or red pepper if desired and cook for a few minutes until the beans are warm.

5. Add the bean mixture to the lasagna/broccoli pot.

6. Add sauce to the pot and stir to combine. Cook over medium heat for just a few minutes until warmed all the way through. And fine, yes, top with cheese if you must.


Nutrition Information:

Quickview
425k Calories
17g Protein
4g Total Fat
80g Carbs
43% Health Score
Limit These
Calories
425k
21%

Fat
4g
7%

  Saturated Fat
0.71g
4%

Carbohydrates
80g
27%

  Sugar
8g
9%

Cholesterol
0.02mg
0%

Sodium
830mg
36%

Get Enough Of These
Protein
17g
34%

Selenium
49µg
71%

Manganese
1mg
64%

Fiber
8g
34%

Copper
0.55mg
27%

Potassium
941mg
27%

Iron
4mg
26%

Phosphorus
251mg
25%

Magnesium
99mg
25%

Vitamin E
3mg
22%

Vitamin A
1084IU
22%

Folate
76µg
19%

Vitamin B6
0.36mg
18%

Zinc
2mg
15%

Vitamin B3
2mg
14%

Vitamin C
10mg
12%

Vitamin B1
0.18mg
12%

Vitamin B2
0.17mg
10%

Calcium
97mg
10%

Vitamin B5
0.86mg
9%

Vitamin K
8µg
9%

covered percent of daily need
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