skillet vegetable lasagna

Name: Skillet Vegetable Lasagna
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 3/4 cup(s) vegetable broth; 15 - uncooked oven-ready (no-boil) lasagna noodles; 10 3/4 ounce(s) condensed cream of mushroom soup; 14 1/2 ounce(s) diced tomatoes, undrained; 10 ounce(s) frozen chopped spinach, thawed and well drained; 1 cup(s) ricotta cheese; 1 cup(s) shredded mozzarella cheese

(1 RATING)

32 Pinches

Nicole Bredeweg

West Olive, MI

Updated on Feb 25, 2011

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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prep time 10 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make skillet vegetable lasagna

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.

Step 2

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

Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.
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