recipe: vegetable lasagna with cream of mushroom soup

Vegetable Lasagna

My boyfriend challenged me to cook without meat for 3 days a few weeks ago and I thought, “That shouldn’t be too hard.” Correction: it wasn’t easy! I like meat. But, hey, it allowed me to try and come up with something healthy. Unfortunately, this lasagna isn’t exactly easy on the calories. Whoops.

This wasn’t exactly a quick meal. Although its simple overall, my first time trying this seemed like it took me hours. I guess it doesn’t help to cook when you’re beyond starving.

1 can of Campbell’s Cream of Mushroom Soup
1 jar of red pasta sauce (I used Newman’s Own Sockarooni)
1 package of lasagna noodles (I used Ronzoni Healthy Harvest 100% Whole Grain)
2 cups of fresh spinach, cooked
2 cups of mushrooms, sliced
1/2 cup of grated parmesan cheese
1 cup of shredded mozzarella cheese
1/2 cup of fat free half and half/heavy cream/milk
olive oil, parsley, salt, and pepper

1. Pre-heat your oven to 400 degrees.
2. Boil your noodles to the desired firmness. If you use whole grain/wheat, they tend to feel tougher so I always add another 3-5 minutes.
3. Heat up one tablespoon of olive oil in a non-stick pan
4. Toss in your mushrooms and spinach. Remember, spinach will shrink once it’s cooked so add more if you need to.
5. Once tender, pour your chosen red pasta sauce and cook together for 2-4 minutes.
6. In a separate pan, heat up your mushroom soup with 1/2 cup of fat free half and half, heavy cream, or milk.
7. Drain your lasagna noodles and place each one side by side on wax paper to let it cool
8. Grab your baking pan and place a layer of noodles on the bottom
9. Spoon a layer of red pasta sauce with vegetables
10. Place another layer of noodles
11. Spoon a layer of mushroom soup
12. Continue until you run out of noodles
13. Top off the lasagna with cheese
14. Place in the oven for 20-25 minutes
15. Sprinkle parsley on top and enjoy!


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