Cooking Directions

• 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.

Ingredients

• 2.75 cups Swanson® Vegetable Broth (Regular or Certified Organic)
• 15 uncooked oven-ready (no-boil) lasagna noodles
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 can (about 14.5 ounces) diced tomatoes, undrained
• 1 package (10 ounces) frozen spinach, thawed and well drained
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese(about 4 ounces)