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
  • 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

How to Make Skillet Vegetable Lasagna


  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.

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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