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Skillet Veggie Lasagna
Nb persons: 6
Yield:
Preparation time: 12 minutes
Total time:
Source:
| SKILLET VEGETABLE LASAGNA Cooking time: 20 minutes | |
| 7 ½ c. | extra broad egg noodles, (uncooked) |
| 1 can | cream of mushroom soup |
| ½ c. | ricotta cheese |
| 1 ½ c. | shredded mozza |
| ¼ c. | grated Parmesan |
| 1 tsp | dried oregano leaves |
| 4 c. | frozen mixed vegetables |
| 1 small | tomato, chopped |
| 2 tbsp | grated Parmesan cheese |
| 1 tbsp | fine dry bread crumbs |
Cook noodes according to package directions. Drain. Combine soup, ricotta cheese, 1 c. mozzarella cheese, ¼ c. Parmesan and oregano in large non-stick skillet. Stir in vegetables; heat to boiling, stirring occasionally. Stir in noodles. Top with tomato. Simmer, uncovered, over low heat 20 minutes. (Do not stir.) Combine remaining mozza, 2 tbsp Parmesan and bread crumbs; sprinkle over top. (If skillet hand is not oven proof, cover with foil before broiling.) Broil in oven until lightly browned; about 2 minutes. Let stand 10 minutes. Cut into wedges to serve. Makes 6 servings.
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