Vegetable Lasagna Toss Recipe

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Ingredients:

Serving

8 oz lasagna noodles
1 tbsp extra virgin olive oil
2 garlic cloves, crushed with press
12 oz broccoli florets
1 cup low sodium chicken broth
15 oz white kidney beans, drained and rinsed ( cannellini)
3 large tomatoes, coarsely chopped
1/3 cup freshly grated romano cheese

Directions:

Heat 5 to 6 quart covered sauce pot of salted water to boiling over high heat. Add noodles and cook until tender, about 2 minutes longer than directions on package.
Meanwhile, in non-stick skillet heat oil over medium heat, add garlic and broccoli and cook 1 minute, stirring frequently. Add broth; cover and cook 2 to 3 minutes or until broccoli is very tender. Stir in tomatoes; remove from heat.
Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	379.67 Kcal (1590 kJ)
Calories from fat	116.25 Kcal
		% Daily Value*
Total Fat	12.92g	20%
Cholesterol	28.81mg	10%
Sodium	732.05mg	31%
Potassium	1058.71mg	23%
Total Carbs	45.25g	15%
Sugars	11.96g	48%
Dietary Fiber	11.46g	46%
Protein	24.49g	49%
Vitamin C	97.5mg	163%
Iron	3.2mg	18%
Calcium	406.4mg	41%

Amount Per 100 g
Calories	80.91 Kcal (339 kJ)
Calories from fat	24.77 Kcal
		% Daily Value*
Total Fat	2.75g	20%
Cholesterol	6.14mg	10%
Sodium	155.99mg	31%
Potassium	225.6mg	23%
Total Carbs	9.64g	15%
Sugars	2.55g	48%
Dietary Fiber	2.44g	46%
Protein	5.22g	49%
Vitamin C	20.8mg	163%
Iron	0.7mg	18%
Calcium	86.6mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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