Skillet Vegetable Lasagna

• 2 3/4 cups Swanson(R) Vegetable Broth (Regular or Certified Organic)
• 15 uncooked oven-ready (no boil) lasagna noodles
• 1 (10.5 ounce) can Campbell's(R) Condensed Cream of Mushroom Soup or Campbell's(R) Condensed 98% Fat Free Cream of Mushroom Soup
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10 ounce) package frozen spinach, thawed and well drained
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese

1. 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.
2. Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.
3. Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.

swanson, lasagna noodles, campbellsuae, tomatoes, frozen spinach, ricotta cheese, mozzarella cheese

Taken from www.allrecipes.com/recipe/244586/skillet-vegetable-lasagna/ (may not work)