Skillet Vegetable Lasagna recipe

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Ingredients

2 ¾ cups Swanson® Vegetable Broth (Regular or Certified Organic)
15 uncooked oven-ready (no boil) lasagna noodles
1 (10.5 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) package frozen spinach, thawed and well drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Nutrition Info

347.6 calories
carbohydrate: 45.6 g
cholesterol: 24.3 mg
fat: 10.4 g
fiber: 5.4 g
protein: 16.8 g
saturatedFat: 4.4 g
servingSize: -
sodium: 1547.6 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.

  3. Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.

Recipe Yield

4 servings

Recipe Note

Lasagna usually takes hours to make, but this scrumptious vegetable lasagna is made in the skillet in less than 30 minutes.

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