Broken Lasagna with Broccoli Pesto

Broken Lasagna with Broccoli Pesto

I love lasagna, not just because I’m Sicilian, but because lasagna can be made so many different ways.  What about that lasagna dish that our mothers or grandmothers made!  I remember vividly the smell and taste of homemade lasagna.

The lasagna recipe I’m about to share with you is made with broccoli pesto sauce.  Who knew?  I suppose you could also make regular pesto sauce, but the broccoli adds a different taste to the meal.  I am learning the most unlikely vegetables are used to create delicious different dishes.  This recipe also includes cannellini beans.  

This recipe serves three and takes approximately 25 minutes to prepare, cook to table.  There are 470 calories per plate, 25 grams of fat, 143 grams of carbohydrates and 33 grams of protein.  These are approximate.  If you are counting calories or carbs, I recommend the Carb Manager for your phone.  It contains a bar scanner as well as a ton of foods enabling you to calculate each meal in detail.

Broken Lasagna

You will need a large pot, one large nonstick skillet and a food processor.

Ingredients

  • 8 ounces of broccoli florets
  • 3 cloves of garlic
  • 1 can of cannellini beans
  • 3 teaspoons of capers
  • 1/4 cup slivered almonds
  • 3 teaspoons of lemon juice
  • 12 ounces of lasagna sheets
  • 2 teaspoons of parmesan

Cooking Instructions

Bring a large pot of salted water to a boil for the lasagna.  Cut the broccoli florets into bite-sized florets.  Crush the garlic cloves with the side of a knife.  Drain and rinse and dry the cannellini beans on paper towels.

In a large nonstick skillet over medium-high heat with 2 teaspoons of olive oil place broccoli florets and cook until they are well browned on the bottom.  (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.  (About 1 minute).

Transfer the broccoli to a food processor, reserving 1/2 cup for topping.  Add the capers, slivered almonds, lemon juice, 1 teaspoon of salt and 3 tablespoons of olive oil.  Pulse the broccoli pesto until it is mostly smooth.  (You want a little texture here).

Next without rinsing the skillet, return it to medium-high heat, adding 2 tablespoons of olive oil.  Now add the cannellini beans and a pinch of salt and pepper.  Cook, tossing occasionally.  You want them crisp in places.  (3 to 4 minutes)

Cut the lasagna sheets in half lengthwise.  Add them to the boiling water and cook them until al dente.  (3 to 4 minutes)  Drain the lasagna and return to the pot, with heat off.  Add 2 teaspoons of olive to prevent sticking.  Don’t be afraid to separate the noodles from each other.

Add the broccoli pesto to the pot with the lasagna.  Toss evenly, coating the lasagna with the broccoli pesto coating it thoroughly.  

Divide the broken lasagna with the broccoli pesto between large shallow bowls.  Top with crispy cannellini beans and the reserved broccoli florets.  Sprinkle with the parmesan and enjoy.  

It doesn’t look like much plated, but I assure you that it’s filling!  It pairs very nicely with red wine.

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