Vegetarian Lasagna Recipe

Ingredients

2 cans CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
2 cups (500 mL) skim milk
1/2 cup (125 mL) basil pesto
1 can white kidney beans, drained, rinsed, mashed
2 cups (500 mL) finely chopped mushrooms
1 1/2 cups (375 mL) finely chopped red bell pepper
1 container light ricotta cheese
4 cups (1 L) chopped fresh spinach leaves
1/2 small eggplant, cut into 1/8" (3 mm) half slices
1 1/2 oven-ready lasagna noodles
1 1/2 cups (375 mL) shredded part skim mozzarella cheese
1/4 cup (60 mL) grated light Parmesan cheese
1/4 cup (60 mL) dry bread crumbs

	PREP TIME 20m	COOK TIME 50m	TOTAL TIME 1h10m
YIELD 12 servings

Instructions

Combine soup,milk and pesto. Set aside.
Combine beans,mushrooms and red pepper. Set aside.
Combine ricotta cheese and spinach. Set aside.
Spread 2/3 cup (175 mL) pesto mixture over bottom of 14" x 10" x 2½" (34 x 22 x 5 cm) pan. Layer on single layer of lasagna strips (4 lengthwise and one across the end),eggplant slices,bean mixture,2/3 cup (175 mL) pesto mixture,another layer of 5 lasagna strips and another 2/3 cup (175 mL) pesto mixture. Spread evenly with ricotta mixture.
Layer on 2/3 cup (175 mL) pesto mixture,remaining lasagna strips and pesto mixture.
Sprinkle with Mozzarella cheese. Top with mixture of Parmesan cheese and bread crumbs.
Bake,uncovered,at 375°F (190°C) for 50 minutes. Let stand 10 minutes.

Recipe tips
Milk,the three cheeses,and beans are all vegetarian sources of protein. Filled with garden fresh vegetables in creamy pesto sauce,flavours mingle deliciously from top layer to bottom.

Dinner