Vegetable Lasagna Toss

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Stir in tomatoes; remove from heat.

6. 6

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

7. 7

   Toss to coat noodles.

No additional tips available.