Cooking Directions

• Heat the oven to 400°F.  Meanwhile, place the broccoli, pepper, carrot and onion into a 3-quart saucepan and add water to cover.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender.  Drain the vegetables well in a colander and return to the saucepan.
• Stir the soup, milk and Parmesan cheese in a medium bowl.  Reserve 1/2 cup soup mixture and stir the rest into the vegetables.
• Spread reserved 1/2 cup soup mixture in an 11x8x2-inch baking dish.  Layer with 3 lasagna noodles, 2 cups vegetable mixture and 3/4 cup mozzarella cheese.  Repeat the layers.  Cover the baking dish.
• Bake for 20 minutes.  Uncover the baking dish.
• Bake, uncovered, for 10 minutes or until hot.  Let stand for 10 minutes before serving.

Ingredients

• 1 package (10 ounces) frozen chopped broccoli
• 1 small green pepper or red pepper, chopped (about 1/2 cup)
• 1 medium carrot, chopped (about 1/2 cup)
• 1 small onion, chopped (about 1/4 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Broccoli Cheese Soup
• 0.5 cup milk
• 0.25 cup grated Parmesan cheese
• 6 lasagna noodles, cooked and drained
• 1.5 cups shredded mozzarella cheese (about 6 ounces)