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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop or break the broccoli into very small pieces. Bring a large pot of water to boil. Break apart the lasagna noodles into small pieces (kind of up to you how big you want them) and cook them for as long as directed on the package. When the noodles are almost done, add the broccoli to the pot and cook it for 2-3 minutes or until the broccoli is bright green and tender-crisp. Drain the water and set aside the noodles and broccoli. | 2. Mince the garlic and onion. Heat a nonstick skillet over medium high heat. Saute the garlic and onion with the olive oil. When the onion and garlic are fragrant and soft (about 2-3 minutes), add the rinsed and drained beans. Season very generously with salt and pepper or red pepper if desired and cook for a few minutes until the beans are warm. Add the bean mixture to the lasagna/broccoli pot. | 3. Add sauce to the pot and stir to combine. Cook over medium heat for just a few minutes until warmed all the way through. Top each serving with a generous dollop of ricotta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	1	package		-	-	-	-
head broccoli	2			-	-	-	-
yellow onion	1			114.84	6.8382	0.8265	9.396
garlic clove	5			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white bean	1	can	rinsed drained	1083.0585	200.6559	68.0457	3.8036
spaghetti sauce	1	jar		-	-	-	-
salt pepper				-	-	-	-
red pepper flake				-	-	-	-
ricotta cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.