Description
A creamy and satisfying one-pot meal featuring broken lasagna noodles, tender mushrooms, and white beans.
Ingredients
Scale
- 2 cups leftover broken lasagna noodles
- 1 cup tender mushrooms, sliced
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup dairy-free sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- Salt, to taste
- Pepper, to taste
- Fresh herbs (thyme or basil), to taste
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chopped onions and garlic; sauté until translucent.
- Toss in the mushrooms; cook until softened.
- Stir in the lasagna noodles and white beans until well combined.
- Pour in the dairy-free sauce and add enough water to cover the pasta.
- Season generously with salt, pepper, and herbs.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes until noodles are tender.
- Serve warm and enjoy!
Notes
Ensure the pan is heated to avoid burning garlic. Adjust thickness with more dairy-free cream if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg