Skillet Vegetable Lasagna
Lasagna usually takes hours to make, but this scrumptious vegetable lasagna is made in the skillet in less than 30 minutes.
Ingredients
2.75 cups Swanson® Vegetable Broth (Regular or Certified Organic)
15 uncooked oven-ready (no-boil) lasagna noodles
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 can (about 14.5 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen spinach, thawed and well drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese(about 4 ounces)
15 uncooked oven-ready (no-boil) lasagna noodles
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 can (about 14.5 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen spinach, thawed and well drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese(about 4 ounces)
Instructions
Heat the broth in a 12-inch skillet over medium-high heat to a boil. Break the noodles into pieces and add to the broth. Reduce the heat to low. Cook for 3 minutes or until the noodles are tender.
Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.
Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.
Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.
Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.
Skillet Vegetable Lasagna
Lasagna usually takes hours to make, but this scrumptious vegetable lasagna is made in the skillet in less than 30 minutes.
Directions
Print
Heat the broth in a 12-inch skillet over medium-high heat to a boil. Break the noodles into pieces and add to the broth. Reduce the heat to low. Cook for 3 minutes or until the noodles are tender.Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.
Ingredients
2.75 cups Swanson® Vegetable Broth (Regular or Certified Organic)15 uncooked oven-ready (no-boil) lasagna noodles1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 can (about 14.5 ounces) diced tomatoes, undrained1 package (10 ounces) frozen spinach, thawed and well drained1 cup ricotta cheese1 cup shredded mozzarella cheese(about 4 ounces)
Chorizo and Shrimp en Croûte
How about a little Gulf Coast flavor in a...
Festive Cranberry Stuffing
A simple stuffing recipe gets upgraded wit...
Blue Cheese Potato Soup with Olive ...
Potato soups can sometimes be a bit bland,...
Pepperoni Tortilla Pizzas
These individual tortilla pizzas, topped w...