Recipe Details

Vegetable Lasagna

Vegetable Lasagna

Courtesy of Campbell's® Kitchen 8 Servings • 30 Min. Prep Time • 50 Min. Cook Time
Ingredients
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.