THREE CHEESE SPINACH LASAGNA

Made With:

Product

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's® Healthy Request® condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

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Product

Swanson® Vegetable Broth

Elevate your homemade meals with the rich, full-bodied flavor of Swanson® Vegetable Broth. Swanson’s vegetable broth brings together the perfectly balanced flavors of farm-grown vegetables. And just like homemade, our broth uses only 100% natural, non-GMO ingredients, with no MSG added, no artificial flavors or colors, and no preservatives. This fat-free, gluten-free veggie broth is a versatile ingredient for everyday cooking, adding flavor and moisture to entrees and sides.

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Tip

Precooked lasagna noodles (sheets) can be substituted for regular lasagna noodles that require cooking.

Nutrition Facts
Serving Size
1 PIECE
Amount Per Serving
Calories 385
% Daily Value
Total Fat 13.8g
21%
Saturated Fat 7.4g
37%
Cholesterol 63mg
21%
Sodium 577mg
24%
Total Carbohydrate 41.1g
14%
Dietary Fiber 2.6g
10%
Protein 23.1g
46%
Vitamin A 53%
Vitamin C 3%
Calcium 41%
Iron 14%
Total Time

90 min.

Serving & Size

1 PIECE

Yields

Nutrition Facts

Nutrition Facts
Serving Size
1 PIECE
Amount Per Serving
Calories 385
% Daily Value
Total Fat 13.8g
21%
Saturated Fat 7.4g
37%
Cholesterol 63mg
21%
Sodium 577mg
24%
Total Carbohydrate 41.1g
14%
Dietary Fiber 2.6g
10%
Protein 23.1g
46%
Vitamin A 53%
Vitamin C 3%
Calcium 41%
Iron 14%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
lasagna noodles, dry 2 lb. 18  ea.
1. Drain noodles well. Reserve.
Made With:

Product

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

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Weight Measure
Campbells® Healthy Request® Condensed Cream of Mushroom Soup, 50 oz ea 50 oz. cans
Made With:

Product

Swanson® Vegetable Broth

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Swanson® Vegetable Broth cups
Italian seasoning tbsp.
black pepper tsp.
2. In bowl combine Mushroom Soup, broth, Italian seasoning and pepper. Reserve.
Weight Measure
part skim ricotta cheese 3 lb. 1 1/2  qt.
frozen spinach, chopped, thawed, drained 3 lb. 1 1/2  qt.
part skim mozzarella cheese, shredded 12 oz. cups
Parmesan cheese, grated 2 oz. cups
frozen liquid egg 3/4  cups
nutmeg, grated 12  tsp.
vegetable cooking spray
3. In a bowl, Ricotta, spinach, Mozzarella, Parmesan, egg and nutmeg.

4. In bottom of a full-size (12 x 20 x 3-in.) hotel pan. sprayed with non-stick cooking spray spread 1 cup Soup mixture. Top with 6 noodles in an even layer. Spread 6 cups cheese-spinach mixture evenly over noodles. Top with 2 cups Soup mixture. Repeat with same layers and finally top with 6 more noodles. Spread 1 cup Soup mixture and remaining 1 cup Parmesan.
Weight Measure
part skim mozzarella cheese, shredded 4 oz. cups
Parmesan cheese, grated cups
5. In bowl, mix Mozzarella and Parmesan; cover and chill.

6. Bake lasagna in 350°F. conventional or 300°F. convection oven 50 minutes or until the mixture browns on the top and is heated through. CCP: Cook to an internal temperature of 145°F. or higher for 15 seconds.

7. Sprinkle top of lasagna with Mozzarella-Parmesan mixture evenly and continue baking until cheese melts. Remove from heat, cover and let stand at least 30 minutes before slicing to serve. CCP: May be served hot 140°F or higher, or chilled 40°F or lower.

8. To Serve: Cut hotel pan of lasagna into 24 equal portions and serve while hot.

© 2023 Campbell Soup Company