Ingredients

• 2 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
• 15 uncooked oven-ready (no boil) lasagna noodles
• 1 (10.5 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® 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

Instructions

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.