Broken Lasagna

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.

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.

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.

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.

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.

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.