Vegetable Lasagna

Convenient products like no-boil lasagna noodles and cream of broccoli soup makes this flavor-packed lasagna simple and delicious.  Plus, it takes just 30 minutes to prep before it goes in the oven.


2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
1.5 cups reduced fat (2%) milk
1 tablespoon butter
3.75 cups sliced mushrooms(about 10 ounces)
2 medium red bell pepperor orange bell 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 noodles
2 cups shredded Monterey Jack cheese(about 8 ounces)


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