This recipe comes from the folks at Campbell's Kitchen. It's a quick, easy meal that perfect for a cold, winter day -- like this one.
Campbell's suggests serving the Lasagna with Pepperidge Farm Texas Toast. I wholeheartedly agree. I'm a big fan of Texas Toast. The Pepperidge Farm brand only takes 5 minutes to cook (any longer and it gets hard) and also great for spaghetti. I'm particularly fond of the garlic version. It's a freezer staple for me. But they've got other versions as well.
Skillet Vegetable Lasagna
Prep Time: 10 min.
Cook Time: 15 min.
2 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
15 uncooked oven-ready (no-boil) lasagna noodles
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can (about 14.5 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup ricotta cheese
1 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.
Tip: You can try using 4 ounces mozzarella cut into very thin slices instead of the shredded mozzarella.
Makes: 4 servings (about 1 1/2 cups each).
