Skillet Vegetable Lasagna

When time is tight but tummies need filling, look no further than this
meatless stovetop lasagna dish. It has all the flavor of traditional
lasagna but is on the table in a fraction of the time.

Skillet Vegetable Lasagna
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 15 min.

2 3/4 cups Swanson® Vegetable Broth (Regular *or* Certified Organic)
15 *uncooked* oven-ready (no-boil) lasagna noodles
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular *or* 98% Fat Free)
1 can (about 14.5 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese (about 4 ounces)

1. Heat the broth in a 12-inch 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.

/Tip*:*/ You can try using 4 ounces mozzarella cut into very thin slices
instead of the shredded mozzarella.

Makes: 4 servings (about 1 1/2 cups each).

Kitchen Clip
                              Serve this flavorful lasagna with Pepperidge Farm® Garlic
Bread, and you'll feel like you're eating at a restaurant in your own home.
Received on Wed Aug 4 00:38:18 2010