Vegetable Lasagna
Courtesy of Campbell's® Kitchen 8 Servings • 30 Min. Prep Time • 50 Min. Cook Time| Ingredients |
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| 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.) |
Directions:
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.
