Vegetable Lasagna Toss

• 8 oz. lasagna noodles
• 1 tbsp. extra-virgin olive oil
• 2 clove garlic
• 1 bag broccoli florets
• 1 c. low-sodium chicken broth
• 1 can white kidney beans (cannellini)
• 3 large tomatoes
• 13 c. freshly grated Romano cheese, plus additional for serving

1. Heat 5- to 6-quart covered saucepot of salted water to boiling over high heat.
2. Add noodles and cook until just tender, about 2 minutes longer than label directs.
3. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat; add garlic and broccoli and cook 1 minute, stirring frequently.
4. Add broth; cover and cook 8 minutes.
5. Stir in beans; cover and cook 2 to 3 minutes longer or until broccoli is very tender.
6. Stir in tomatoes; remove from heat.
7. Drain lasagna noodles; add to broccoli mixture in skillet and sprinkle with Romano.
8. Toss to coat noodles.
9. Serve with additional Romano if you like.

lasagna noodles, extravirgin olive oil, clove garlic, broccoli florets, chicken broth, white kidney beans, tomatoes, romano cheese

Taken from www.delish.com/recipefinder/vegetable-lasagna-toss (may not work)