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Vegetable Lasagna

Vegetable Lasagna

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.

serves 8 people

Ingredients

cost per recipe: $11.72

The price is determined by the national average.

  • 2

    cans 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.

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Made With
Campbell's® Condensed Cream of Broccoli Soup

Campbell's® Condensed Cream of Broccoli Soup

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Ratings & Reviews

(4)
  • blessdchik73

    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!

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  • 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.

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  • 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.

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  • 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!

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