Vegetable Lasagna
Convenient products like no-boil lasagna noodles and cream of broccoli soup makes this flavor-packed lasagna simple and delicious. Plus, it takes just 30 minutes to prep before it goes in the oven.
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
1.5 cups reduced fat (2%) milk
1 tablespoon butter
3.75 cups sliced mushrooms(about 10 ounces)
2 medium red bell pepperor orange bell pepper, cut into 2-inch-long thin strips (about 3 cups)
2 medium zucchini, thinly sliced (about 3 cups)
1 medium onion, thinly sliced (about 1/2 cup)
12 uncooked no-boil lasagna noodles
2 cups shredded Monterey Jack cheese(about 8 ounces)
1.5 cups reduced fat (2%) milk
1 tablespoon butter
3.75 cups sliced mushrooms(about 10 ounces)
2 medium red bell pepperor orange bell pepper, cut into 2-inch-long thin strips (about 3 cups)
2 medium zucchini, thinly sliced (about 3 cups)
1 medium onion, thinly sliced (about 1/2 cup)
12 uncooked no-boil lasagna noodles
2 cups shredded Monterey Jack cheese(about 8 ounces)
Instructions
Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with vegetable cooking spray.
Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until they're tender.
Spread 1 cup soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 cup of the soup mixture and 1/2 cup of the cheese. Repeat the layers twice. Top with the remaining 3 noodles. Pour the remaining soup mixture over the noodles. Cover the baking dish.
Bake at 375°F. for 40 minutes. Uncover and sprinkle with the remaining cheese. Bake for 10 minutes or until it's hot and bubbling. Let the lasagna stand for 10 minutes.
Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until they're tender.
Spread 1 cup soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 cup of the soup mixture and 1/2 cup of the cheese. Repeat the layers twice. Top with the remaining 3 noodles. Pour the remaining soup mixture over the noodles. Cover the baking dish.
Bake at 375°F. for 40 minutes. Uncover and sprinkle with the remaining cheese. Bake for 10 minutes or until it's hot and bubbling. Let the lasagna stand for 10 minutes.
Vegetable Lasagna
Convenient products like no-boil lasagna noodles and cream of broccoli soup makes this flavor-packed lasagna simple and delicious. Plus, it takes just 30 minutes to prep before it goe...
Directions
Print
Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with vegetable cooking spray.Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until they're tender.Spread 1 cup soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 cup of the soup mixture and 1/2 cup of the cheese. Repeat the layers twice. Top with the remaining 3 noodles. Pour the remaining soup mixture over the noodles. Cover the baking dish.Bake at 375°F. for 40 minutes. Uncover and sprinkle with the remaining cheese. Bake for 10 minutes or until it's hot and bubbling. Let the lasagna stand for 10 minutes.
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup1.5 cups reduced fat (2%) milk1 tablespoon butter3.75 cups sliced mushrooms(about 10 ounces)2 medium red bell pepperor orange bell pepper, cut into 2-inch-long thin strips (about 3 cups)2 medium zucchini, thinly sliced (about 3 cups)1 medium onion, thinly sliced (about 1/2 cup)12 uncooked no-boil lasagna noodles2 cups shredded Monterey Jack cheese(about 8 ounces)
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