Description
A comforting one-pot meal featuring broken lasagna noodles, tender mushrooms, and creamy dairy-free sauce, perfect for busy weeknights.
Ingredients
Scale
- 8 oz broken lasagna noodles
- 8 oz tender mushrooms, sliced
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup creamy dairy-free sauce
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add garlic and sauté until fragrant, about 30 seconds.
- Add mushrooms and cook until tender and light brown.
- Stir in broken lasagna noodles and vegetable broth, bringing to a boil.
- Reduce heat and let simmer for 10-12 minutes until noodles are al dente.
- Add white beans and creamy dairy-free sauce, mixing until heated through.
- Season with salt and pepper to taste.
- Serve warm, garnished with parsley if desired.
Notes
Avoid rushing the sautéing stage to prevent burnt garlic. Use fresh garlic for better flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg