Skillet Vegetable Lasagna

Skillet Vegetable Lasagna Recipe

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Nicole Bredeweg


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. . .


★★★★★ 1 vote

10 Min
15 Min
Stove Top


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2 3/4 c
vegetable broth
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

How to Make Skillet Vegetable Lasagna


  • 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.

Printable Recipe Card

About Skillet Vegetable Lasagna

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

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