SKILLET VEGETABLE LASAGNA

Skillet Vegetable Lasagna image

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

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 25m

Yield 4

Number Of Ingredients 7

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

Steps:

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.
Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.
Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.

Nutrition Facts : Calories 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, Sodium 1547.6 mg, Sugar 5.9 g