Skillet Vegetable Lasagna
1 3/4 cups Swanson Vegetable Broth
15 uncooked oven-ready (no boil) lasagna noodles
1 can Campbell’s Condensed Cream of Mushroom Soup
1 can (14.5 oz.) diced tomatoes
10 oz. pkg. frozen chopped spinach, thawed and well drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese.
Heat the broth in a 12-inch skillet and bring to a boil.
Break the noodles into pieces and add to the broth.
Reduce heat to low and cook for three minutes or until the noodles are tender.
Stir in the soup, tomatoes and spinach.
Cook for five minutes or until the mixture is hot and bubbling.
Remove from heat.
Spoon the ricotta cheese on top and sprinkle with mozzarella.
2 lbs. frozen French fries
1 cup Prego Traditional Italian Sauce, any variety
1 1/2 cups shredded mozzarella cheese
Diced pepperoni, optional
Prepare the fries according to the package directions.
Remove from the oven.
Pour the sauce over the fries.
Top with cheese and pepperoni, if desired.
Bake for five minutes or until the cheese is melted.