Skillet Vegetable Lasagna Recipe

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Skillet Vegetable Lasagna

Nicole Bredeweg

By
@nikkitten

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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Rating:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 3/4 c
vegetable broth
15
uncooked oven-ready (no-boil) lasagna noodles
10 3/4 oz
condensed cream of mushroom soup
14 1/2 oz
diced tomatoes, undrained
10 oz
frozen chopped spinach, thawed and well drained
1 c
ricotta cheese
1 c
shredded mozzarella cheese

Directions Step-By-Step

1
Heat 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.
2
Stir the soup, tomatoes, and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.
3
Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.

About this Recipe

Course/Dish: Pasta, Vegetables, Pasta Sides
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian