Skillet Vegetable Lasagna
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Ingredients25 m servings 432 cals
Original recipe yields 4 servings
- 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.
- Recipe Tips:
- Tip: You can try using 4 ounces mozzarella cut into very thin slices instead of the shredded mozzarella.
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Per Serving: 432 calories; 15.2 g fat; 48.8 g carbohydrates; 23.8 g protein; 43 mg cholesterol; 1624 mg sodium. Full nutrition