Skillet Vegetable Lasagna recipe
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- 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 caloriescarbohydrate: 45.6 gcholesterol: 24.3 mgfat: 10.4 gfiber: 5.4 gprotein: 16.8 gsaturatedFat: 4.4 gservingSize: -sodium: 1547.6 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Skillet Vegetable Lasagna
Directions
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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.