It’s just better this way.
To eat broccoli before losing myself in the upcoming chocolate caramel gooey intensity, it’s just better. Because that chocolate. Ohh. My. We definitely need to start with the broccoli.
This white bean lasagna was my back-to-reality meal after two weeks of family visitors and eating out and all-you-can-eat buffets. I made it on Sunday as an effort to a) eat something that I felt good (healthy good) about, and 2) stop eating straight peanut butter out of the jar for lunch. Family vacation, man. It will do.you.in. as far as a normal eating and cooking schedule goes.
Broccoli is one of those vegetables that just works, like, all the time. It’s just good. Fresh. Green. Bright green, if you cook it for just the right amount of time. It just happens to be the perfect vehicle for salt and herbs and other yums. I mean, is there anything broccoli doesn’t work with? The only thing I can think of is Mexican food and dessert. Speaking of dessert, that chocolate dessert. I can’t wait.
So in the two seconds of thought that I put into my grocery shopping, I decided to buy broccoli and make it into something awesome to reset my eating habits. I had some whole wheat lasagna noodles, tomato sauce, and white beans.
And then this existed.
One and done.
I didn’t have cheese on hand, so unfortunately the whole thing became vegan. EW.
Nononono, kidding. I like vegan things sometimes. But you know that leaving out the cheese is basically a denial of who I am, so no need to panic. Just gimme a week and thing will be back to cheesy normal.
You guys? This lasagna. Stovetop lasagna. Pot o’ lasagna. Whatever you want to call it.
The bright green tender-crisp broccoli with the sauteed garlic and onion, tomato sauce, thick lasagna noodles, and white beans make this a colorful, filling, feel-good dish.
I loved it, and that’s all.Print
This stovetop broccoli and white bean lasagna is an easy weeknight meal that’s satisfying and healthy. Super yummy for dinner!
- 1 package dried lasagna noodles – I used whole wheat with the wavy ridges
- 2 small heads broccoli – about 4–6 cups
- 1 yellow onion
- 5 cloves garlic
- 1 tablespoons olive oil
- 1 15-ounce can white beans, rinsed and drained
- 1 jar spaghetti sauce (if you like a lot of sauce, go for 1 1/2 jars)
- salt and pepper to taste
- red pepper flakes to taste
- 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.
- 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.
- Add sauce to the pot and stir to combine. Cook over medium heat for just a few minutes until warmed all the way through. And fine, yes, top with cheese if you must.
- Category: Dinner
- Cuisine: Italian
Keywords: stovetop lasagna, veggie lasagna, bean lasagna