Skillet Vegetable Lasagna

Skillet lasagnas are just plain fun to make. Using all the wonderful
ingredients of traditional baked versions, this one-pan recipe puts
dinner on the table in less than 30 minutes without sacrificing an ounce
of flavor.

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 lasagna with plenty of Pepperidge Farm® Garlic Texas
Toast for soaking up the tasty sauce.
Received on Tue Feb 1 11:18:19 2011