Skillet Vegetable Lasagna

By moddie2bert

Ingredients

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

Details

Servings 4

Preparation

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