Best Skillet Vegetable Lasagna Recipes

SKILLET VEGETABLE LASAGNA

Skillet Vegetable Lasagna image

Lasagna usually takes hours to make, but this scrumptious vegetable lasagna is made in the skillet in less than 30 minutes.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

2 ¾ cups Swanson® Vegetable Broth (Regular or Certified Organic)
15 uncooked oven-ready (no boil) lasagna noodles
1 (10.5 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) package frozen spinach, thawed and well drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Steps:

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.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 45.6 g, Cholesterol 24.3 mg, Fat 10.4 g, Fiber 5.4 g, Protein 16.8 g, SaturatedFat 4.4 g, Sodium 1547.6 mg, Sugar 5.9 g

SKILLET VEGETABLE 'LASAGNA'

Skillet Vegetable 'Lasagna' image

Combine veggies with mozzarella and pasta sauce in our Skillet Vegetable 'Lasagna.' Skillet Vegetable 'Lasagna' is a simple take on meatless lasagna.

Provided by My Food and Family

Categories Lasagna Recipes

Time 55m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 Tbsp. oil
1 eggplant, peeled, coarsely chopped
1 zucchini, sliced
1 yellow squash, sliced
3 cloves garlic, minced
1 cup POLLY-O Original Ricotta Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Steps:

Heat oil in large skillet on medium-high heat. Add eggplant, zucchini and yellow squash; cook 10 min., stirring frequently. Stir in garlic; cook on medium heat 5 to 8 min. or until vegetables are tender. Remove vegetable mixture from skillet; set aside. Mix ricotta and Parmesan until blended.
Spread 1 cup pasta sauce onto bottom of skillet; top with small spoonfuls of ricotta mixture, vegetable mixture, remaining pasta sauce and mozzarella. Cover.
Cook on medium-low heat 20 min. or until heated through. Remove from heat; let stand 5 min. before serving.

Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g

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