Skillet Vegetable Lasagna

Campbell's Skillet Vegetable Lasagna Recipe

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

At a glance


10 min.


25 min.



Servings: about 1 1/2 cups each

Cook: 15 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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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 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can (about 14.5 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped 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.

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