skillet vegetable lasagna
(1 rating)
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Another one of my spur-of-the-moment tries. I picked this one up from the Campbell's website. It's easy and fast, though I recommend no leftovers. . .
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For skillet vegetable lasagna
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2 3/4 cvegetable broth
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15uncooked oven-ready (no-boil) lasagna noodles
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10 3/4 ozcondensed cream of mushroom soup
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14 1/2 ozdiced tomatoes, undrained
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10 ozfrozen chopped spinach, thawed and well drained
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1 cricotta cheese
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1 cshredded mozzarella cheese
How To Make skillet vegetable lasagna
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1Heat the broth in a 12" 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.
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2Stir the soup, tomatoes, and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.
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3Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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