Broken Lasagna with Broccoli Pesto and Crispy Cannellini

Broken Lasagna

with Broccoli Pesto and Crispy Cannellini Beans

GET RECIPES DELIVERED
dinner

Comfort Foods Fall Recipes Summer Recipes Spring Recipes Quick and Easy Hearty Vegetables Pasta Beans/Legumes Nuts Dinner Italian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
940
FAT
25g
CARBOHYDRATES
143g
PROTEIN
33g

MAIN INGREDIENTS

  1. 8 oz broccoli florets
  2. 2 cloves garlic
  3. 1 can cannellini beans
  4. 2 tsp capers
  5. ¼ cup slivered almonds
  6. 1 tbsp lemon juice
  7. 12 oz lasagna sheets
  8. 2 tbsp vegan parmesan
  9. 2 tbsp olive oil*
  10. Salt and pepper*
  11. *Not Included
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet
  • Food processor

INSTRUCTIONS

1
Prepare the vegetables
Bring a large pot of salted water to a boil for the lasagna. Cut the broccoli into bite-sized florets. Crush the garlic cloves with the side of a knife. Drain, rinse, and dry the cannellini beans on paper towels.
2
Cook the broccoli
Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the broccoli florets and cook until well browned on the bottom, about 2 to 3 minutes. Add the crushed garlic and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is crisp-tender and the garlic is aromatic, about 1 minute.
3
Blend the pesto
Reserve ½ cup of the cooked broccoli florets and transfer the rest into a food processor. Add the capers, slivered almonds, lemon juice, 1 tsp salt, and 1 tsp olive oil. Pulse the broccoli pesto until it is mostly smooth with some texture.
4
Crisp the beans
Without rinsing, return the skillet to medium-high heat with 2 tsp olive oil. Once hot, add the cannellini beans and a pinch of salt and pepper. Cook, tossing occasionally, until crisp in places, about 3 to 4 minutes.
5
Cook the lasagna
Cut the lasagna sheets in half lengthwise. Add to the boiling water and cook until al dente, about 2 to 4 minutes. Drain the lasagna and return to the pot, off the heat. Add 1 tsp olive oil to prevent sticking.
6
Serve
Add the broccoli pesto to the pot with the lasagna. Using tongs, toss to evenly coat. Divide the broken lasagna with broccoli pesto between large, shallow bowls. Top with crispy cannellini beans and the reserved broccoli florets. Sprinkle with parmesan.