Vegetable Lasagna Toss

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.