Skillet Vegetable Lasagna

Name: Skillet Vegetable Lasagna
Yield: 8 servings
Ingredients: 2 cups vegetable broth; 3 ozs mini lasagna noodles, uncooked; 10 3/4 ozs low-sodium cream of mushroom soup; 14 1/2 ozs canned diced tomatoes, undrained; 10 ozs frozen spinach, thawed and drained; 4 ozs fat-free cottage cheese; 4 ozs mozzarella cheese, shredded

Adapted from CSC Brand LP

2 cups vegetable broth
3 ozs mini lasagna noodles, uncooked
10 3/4 ozs low-sodium cream of mushroom soup
14 1/2 ozs canned diced tomatoes, undrained
10 ozs frozen spinach, thawed and drained
4 ozs fat-free cottage cheese
4 ozs mozzarella cheese, shredded

Bring vegetable broth to a boil in a large skillet. Add noodles. Cook until tender. Add mushroom soup, diced tomatoes, and spinach. Mix well. Cook until heated through. Remove from heat and stir in cottage cheese and mozzarella cheese.

Posted: 10/25/2018

Pasta, Rice, & Grains

Rated by 0 users (0.00)

WW Points^* : 1.79

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 111 Calories from Fat 21 (19%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 3g	1%
Sodium 669mg	28%
Potassium 0mg	0%
Total Carbohydrate15g	5%
Dietary Fiber 3g	12%
Sugars 4g
Protein 6g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.