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Vegetable Lasagna Toss

Vegetable Lasagna TossBeans are a great low-fat source of protein. Add broccoli and you'll get a healthy dose of fiber, too. Plus, the broccoli and tomatoes are loaded with vitamins and cancer-fighting phytochemicals. The Romano provides full flavor (and calcium) without adding much fat.


8 ounce(s) lasagna noodles
1 tablespoon(s) extra-virgin olive oil
2 clove(s) garlic, crushed with press
1 bag(s) (12 ounces) broccoli florets
1 cup(s) low-sodium chicken broth
1 can(s) (15 to 19 ounes) white kidney beans (cannellini), drained and rinsed
3 large tomatoes, coarsely chopped
1/3 cup(s) freshly grated Romano cheese, plus additional for serving


1.Heat 5- to 6-quart covered saucepot of salted water to boiling over high heat. Add noodles and cook until just tender, about 2 minutes longer than label directs.

2.Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat; add garlic and broccoli and cook 1 minute, stirring frequently. Add broth; cover and cook 8 minutes. Stir in beans; cover and cook 2 to 3 minutes longer or until broccoli is very tender. Stir in tomatoes; remove from heat.

3.Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles. Serve with additional Romano if you like.

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