2 can (10 3/4 ounces each) Campbell’s® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1 1/2 cup milk
Vegetable cooking spray
1 tablespoon butter
3 3/4 cup sliced mushrooms (about 10 ounces)
2 medium red or orange pepper, cut into 2-inch-long thin strips (about 3 cups)
2 medium zucchini, thinly sliced (about 3 cups)
1 medium onion, thinly sliced (about 1/2 cup)
12 uncooked no-boil lasagna noodle
2 cup shredded Monterey Jack cheese (about 8 ounces)
Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until they’re tender.
Spread 1 cup soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 cup of the soup mixture and 1/2 cup of the cheese. Repeat the layers twice. Top with the remaining 3 noodles. Pour the remaining soup mixture over the noodles. Cover the baking dish.
Bake at 375°F. for 40 minutes. Uncover and sprinkle with the remaining cheese. Bake for 10 minutes or until it’s hot and bubbling. Let the lasagna stand for 10 minutes.
article courtesy of KitchenDaily.com