Vegetable Lasagna

Campbell's Vegetable Lasagna Recipe

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.

At a glance


30 min.


1 hr. 30 min.



Servings: about 1 1/2 cups each

Bake: 50 min.

Stand: 10 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup

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What You'll Need

2 cans (10 1/2 ounces each) Campbell’s® Condensed Cream of Broccoli Soup
1 1/2 cups reduced fat (2%) milk
1 tablespoon butter
3 3/4 cups sliced mushrooms (about 10 ounces)
2 medium red bell peppers or 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)

How to Make It

  • 1

    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.

  • 2

    Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until they're tender.

  • 3

    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.

  • 4

    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.

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