Lasagna usually takes hours to make, but this scrumptious vegetable lasagna is made in the skillet in less than 30 minutes.
cost per recipe: $9.08
The price is determined by the national average.
cups Swanson® Vegetable Broth (Regular or Certified Organic)
uncooked oven-ready (no-boil) lasagna noodles
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
can (about 14.5 ounces) diced tomatoes, undrained
package (10 ounces) frozen spinach, thawed and well drained
cup ricotta cheese
cup shredded mozzarella cheese(about 4 ounces)
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.