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:
★★★★★ 1 vote
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

Step-By-Step

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.
2Stir the soup, tomatoes, and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.
3Remove 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