This recipe comes from the fine folks at Campbell's. I don't know about you, but I grew up on Campbell's Chicken Noodle Soup. It's still my go to food when I'm not feeling well or it's really cold outside. It's right up there with Grilled Cheese Sandwiches when it comes to comfort food.
That said, I'm always checking out their recipes to see what else they have come up with. Do you like lasagna as much as I do?
Vegetable Lasagna
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1 1/2 cups milk
Vegetable cooking spray
1 tablespoon butter
3 3/4 cups sliced mushrooms (about 10 ounces)
2 medium red or orange peppers, 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)
- Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with the 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.
