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–+ servings

Vegetable Lasagna

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 116.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning, crushed, Shortcut
  • Vegetable Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • Cheese Option
  • 1 egg, beaten
  • 1 jar spaghetti sauce, (1 quart / 4 cups / 32 oz / 980 ml), Shortcut
  • Liquid Option
  • 9 lasagna noodles, cooked, drained
  • 2 cups Mozzarella cheese

OPTIONS

Vegetable - Use 1 Item

  • 2 packages frozen broccoli, thawed, drained, chopped, (10 oz / 283 g each)
  • 2 packages frozen spinach, thawed, drained, chopped, (10 oz / 283 g each)
  • 4 cups zucchini, sliced
  • 2 packages frozen cut green beans, thawed, drained, (10 oz / 283 g each)

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Cheese - Use 1 Item

  • 2 cups sharp Cheddar cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 cups Swiss cheese, shredded
  • 1 cup Ricotta cheese, plus ¼ cup crumbled Bleu cheese

Liquid - Use 1 Item

  • ½ cup dry red wine
  • 1 cup heavy cream
  • 2 tablespoons vinegar, plus ½ cup water
  • ½ cup plain yogurt

Instructions
 

  • In an large non stick pan, heat the oil, when hot, add the onion, garlic, and Italian seasoning. Cook until onion is tender, stir occasionally.
  • Stir in the Vegetable Option, cook until vegetable is tender and liquid evaporates, stir occasionally. Remove from heat.
  • Stir in the Soup and Cheese Options, and the egg. This is the lasagna filling, set aside.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a medium mixing bowl, add the spaghetti sauce and Liquid Option.
  • Pour ½ the sauce into the pan and spread out evenly by shaking the pan.
  • Arrange 3 lasagna noodles on the sauce in the pan. Spread ½ the filling over the noodles, sprinkle with ⅓ of the Mozzarella cheese.
  • Add another 3 noodles over the Mozzarella, spread with remaining filling, sprinkle with another ⅓ of Mozzarella.
  • Add the last 3 noodles, and cover those with the remaining sauce.
  • Bake for 40 minutes or until hot. Sprinkle with remaining Mozzarella and bake for another 5 minutes.
  • Let lasagna rest 15 minutes, then slice, serve, and enjoy.

Notes

Fair cost based on cheese alone. When I make this I will give measurements for using cooked fresh vegetables as frozen is costlier.
Shortcuts: Italian Seasoning, Spaghetti Sauce, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.