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- PREP TIME: 10 minutes
- TOTAL TIME: 55 minutes
- SERVES: 6 to 8 people
- PHOTOGRAPHY: JOHNNY FOGG
- PROP STYLIST: SOPHIE STRANGIO
- FOOD STYLIST: JUDY HAUBERT
Five-Ingredient Mushroom Lasagna
A simple combination of Campbell’s® Cream of Mushroom Soup and ricotta makes it possible to throw together a luscious, creamy white lasagna in minutes. Using no-boil noodles streamlines the process even more, making this the rare lasagna you can easily make and enjoy on a weeknight.
Directions
- Preheat the oven to 400 degrees F. In a large bowl, stir together the ricotta and the cream of mushroom soup until creamy and combined. Season with the salt and several generous grinds of black pepper.
- Coat the bottom of a 9x13-inch baking pan with a thin layer of the mushroom soup mixture. Layer about 6 lasagna noodles on top to completely cover the bottom of the dish. (The number may vary because of differences in noodle shapes and baking dishes, but don’t be afraid to overlap the noodles a little or to break them to fit.) Top the noodles with a fourth of the remaining mushroom mixture, a fourth of the mozzarella, and a fourth of the Parmesan. Repeat three more times to make a total of 4 noodle layers, ending with the mushroom-ricotta and cheeses on top. Cover the dish tightly with foil and bake until the noodles are tender when tested with a paring knife, about 35 minutes.
- Remove the foil and bake for 10 minutes, to brown and toast the top. Serve.
QUICK TIP
If you’d like to incorporate a bit of green into the dish, consider mixing fresh or frozen, thawed spinach into the ricotta-mushroom mixture, or chopping fresh parsley to sprinkle on top before serving.
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