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:

Equipment:

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:

covered percent of daily need