Campbell's Kitchen


5
3
What's This?
Serving size 8
Prep Time
Total Time

Ingredients

2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)1 ½ cup milk vegetable cooking spray1 Tbsp butter3 ¾ cup sliced mushrooms (about 10 ounces) 2 medium red or orange pepper, cut into 2-inch-long thin strips (about 3 cups) 2 medium zucchini, thinly sliced (about 3 cups) 1 medium onion, thinly sliced (about 1/2 cup) 12 uncooked no-boil lasagna noodle 2 cup shredded Monterey jack cheese (about 8 ounces)

Directions

Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until they're tender.

Spread 1 cup soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 cup of the soup mixture and 1/2 cup 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.

Bake at 375°F. for 40 minutes. Uncover and sprinkle with the remaining cheese. Bake for 10 minutes or until it's hot and bubbling. Let the lasagna stand for 10 minutes.

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Tags: Main Dish, Dinner, Lasagna, Cheese, Pasta, Vegetable, Mushroom, Bell Pepper, Italian, Baking, Church Supper, Potluck, Fall

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