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2 3/4 cvegetable broth
15uncooked oven-ready (no-boil) lasagna noodles
10 3/4 ozcondensed cream of mushroom soup
14 1/2 ozdiced tomatoes, undrained
10 ozfrozen chopped spinach, thawed and well drained
1 cricotta cheese
1 cshredded mozzarella cheese
How to Make Skillet Vegetable Lasagna
- 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.
- 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.