Vegetable Lasagna
Courtesy of Campbell's® Kitchen
Servings: 8
Prep Time: 30 Min.
Cook Time: 50 Min.
Prep Time: 30 Min.
Cook Time: 50 Min.
What you need:
* 2 cans (10-3/4 oz. ea.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
* 1-1/2 c. milk
* vegetable cooking spray
* 1 Tbsp. butter
* 3-3/4 c. sliced mushrooms (about 10-oz.)
* 2 medium red or orange bell peppers, cut into 2-in. long strips (about 3-c.)
* 2 medium zucchini, thinly sliced (about 3-c.)
* 1 medium onion, thinly sliced (about 1/2-c.)
* 12 uncooked no-boil lasagna noodles
* 2 c. shredded Monterey Jack cheese (about 8-oz.)
* 1-1/2 c. milk
* vegetable cooking spray
* 1 Tbsp. butter
* 3-3/4 c. sliced mushrooms (about 10-oz.)
* 2 medium red or orange bell peppers, cut into 2-in. long strips (about 3-c.)
* 2 medium zucchini, thinly sliced (about 3-c.)
* 1 medium onion, thinly sliced (about 1/2-c.)
* 12 uncooked no-boil lasagna noodles
* 2 c. shredded Monterey Jack cheese (about 8-oz.)
What to do:
1. Stir the soup and milk in a small bowl and set aside. Spray a 13x9x2-in. shallow baking dish with the cooking spray.
2. Heat the butter in a 12-in. skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until they're tender.
3. Spread 1 c. soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 c. of the soup mixture and 1/2 c. of the cheese. Repeat the layers twice. Top with the remaining 3 noodles. Pour the remaining soup mixture over the noodles. Cover the baking dish.
4. Bake at 375°F. for 40 min. Uncover and sprinkle with the remaining cheese. Bake for 10 min. or until it's hot and bubbling. Let the lasagna stand for 10 min.
2. Heat the butter in a 12-in. skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until they're tender.
3. Spread 1 c. soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 c. of the soup mixture and 1/2 c. of the cheese. Repeat the layers twice. Top with the remaining 3 noodles. Pour the remaining soup mixture over the noodles. Cover the baking dish.
4. Bake at 375°F. for 40 min. Uncover and sprinkle with the remaining cheese. Bake for 10 min. or until it's hot and bubbling. Let the lasagna stand for 10 min.