Skillet Vegetable Lasagna Recipe

What You'll Need

2 3/4 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 or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free 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)

How to Make It

  • 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 Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

calories

522 539

totalfat

17g 19.3g

saturatedfat

9.3g 9.5g

cholesterol

53mg 56mg

sodium

1339mg 1411mg

totalcarbohydrate

65.4g 65.4g

dietaryfiber

5.7g 5.7g

protein

25.3g 25.3g

vitamina

190%DV 190%DV

vitaminc

15%DV 15%DV

calcium

40%DV 40%DV

iron

20%DV 20%DV

  • Tip: You can try using 4 ounces mozzarella cut into very thin slices instead of the shredded mozzarella.