Skillet Vegetable Lasagna

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
Skillet Vegetable Lasagna
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.
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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.