Vegetable Lasagna

Name: Vegetable Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 2 cans (10 1/2 ounces) 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 pepperor 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)

5 4

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.

prep time 30 minutes

total time 1 hr 30 minutes

serves 8 people

Ingredients

cost per recipe: $12.25

2
cans (10 1/2 ounces) 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 pepperor 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)

view nutrition info

How to Make It

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

Step 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.

Step 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.

Step 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.

Step 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.

to favorites

Made With

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

Ratings & Reviews

(4)

tammy d.

January 27, 2015

Delicious & Easy Veggie Lasagna

I tweaked this recipe a bit, using traditional lasagna cheeses, adding ricotta, mozzarella, and Parmesan cheeses in the layers and then sprinkled some Monterey Jack cheese on top. Also added spinach, and fresh garlic. I sautéed my veggies the day before in olive oil and garlic, to cut down the prep process the day I made the lasagna. Also added one egg to the cheese mixture, like traditional lasagnes do. It was delicious! Will definitely make again! Everykne loved it! So moist and delicious! Five stars!

Was this helpful?
(0) (0)
debmac39

October 24, 2012

Very tasty

I added a little garlic to the soup mix and some parmesan cheese. You could also add rotissierre chicken to this.

Was this helpful?
(0) (0)
Kripp69

February 28, 2012

Vegetable Lasagna

Delicious! I followed the recipe exactly and it turned out great. My husband and I loved it and can't wait to eat the leftovers! The veggies were filling and the sauce was creamy but light.

Was this helpful?
(0) (0)
deann G.

June 13, 2008

Vegetable Lasagna

My husband loved this! I added extra cheese and the veggies along with the creaminess of the soup was delicious!

Was this helpful?
(0) (0)

submit edit cancel

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

More Recipes

Made with

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

calories

346
calories-fat

145
fat-total

16.1g
saturated-fat

8.5g
transfat

0.1g
sugars

8.36g
vitamin-a

160
vitamin-c

48.5mg
calcium

339mg
iron

1.72mg
potassium

522mg
cholesterol

37mg
sodium

708mg
carbohydrate-total

34.2g
dietary-fiber

3.1g
protein

15.8g
fat-total-dv

21%DV
sat-fat-dv

42%DV
vitamin-a-dv

18%DV
vitamin-c-dv

54%DV
calcium-dv

26%DV
iron-dv

10%DV
cholesterol-dv

12%DV
carbohydrate-total-dv

12%DV
potassium-dv

11%DV
fiber-dv

11%DV
added-sugars

0.59g
vitamin-d

0.8mg
vitamin-e

0.7mg
vitamin-k

4.6mg
thiamine

0.31mg
riboflavin

339.232mg
niacin

3.58mg
vitamin-b6

0.25mg
folate

108mg
vitamin-b12

0.52mg
biotin

0mg
pantothenic-acid

0.877mg
phosphorus

318mg
iodine

0mg
magnesium

51mg
zinc

8.95mg
selenium

26.7mg
copper

0.125mg
manganese

0.387mg
chromium

0mg
molybdenum

0mg
chloride

0mg
choline

0mg
sodium-dv

708mg
added-sugars-dv

1%DV
vitamin-d-dv

4%DV
vitamin-e-dv

5%DV
vitamin-k-dv

4%DV
thiamin-dv

26%DV
riboflavin-dv

31%DV
niacin-dv

22%DV
vitamin-b6-dv

15%DV
folate-dv

27%DV
vitamin-b12-dv

22%DV
biotin-dv

0%DV
pantothenic-acid-dv

18%DV
phosphorus-dv

25%DV
iodine-dv

0%DV
magnesium-dv

12%DV
zinc-dv

81%DV
selenium-dv

49%DV
copper-dv

14%DV
manganese-dv

17%DV
chromium-dv

0%DV
molybdenum-dv

0%DV
chloride-dv

0%DV
choline-dv

0%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.