This easy-to-make broccoli cheese lasagna recipe features at trio of colorful vegetables layered with noodles, cheese and a creamy sauce that comes together instantly thanks to a can of broccoli cheese soup! In just an hour, you can have this budget-friendly, meatless lasagna on the table and ready to enjoy!
cost per recipe: $7.66
The price is determined by the national average.
package (10 ounces) frozen chopped broccoli
small green pepper or red pepper, chopped (about 1/2 cup)
medium carrot, chopped (about 1/2 cup)
small onion, chopped (about 1/4 cup)
can (10 1/2 ounces) Campbell’s® Condensed Broccoli Cheese Soup or Campbell's® Condensed 98% Fat Free Broccoli Cheese Soup
cup grated Parmesan cheese
lasagna noodles, cooked and drained
cups shredded mozzarella cheese (about 6 ounces)
Heat the oven to 400°F. Meanwhile, place the broccoli, pepper, carrot and onion into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Drain the vegetables well in a colander and return to the saucepan.
Stir the soup, milk and Parmesan cheese in a medium bowl. Reserve 1/2 cup soup mixture and stir the rest into the vegetables.
Spread reserved 1/2 cup soup mixture in an 11x8x2-inch baking dish. Layer with 3 lasagna noodles, 2 cups vegetable mixture and 3/4 cup mozzarella cheese. Repeat the layers. Cover the baking dish.
Bake for 20 minutes. Uncover the baking dish.
Bake, uncovered, for 10 minutes or until hot. Let stand for 10 minutes before serving.