THREE CHEESE SPINACH LASAGNA

Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's(R) Healthy Request(R) 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® Certified Organic Vegetable Broth

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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 384
% Daily Value
Total Fat 13.7g
21%
Saturated Fat 7.4g
37%
Cholesterol 63mg
21%
Sodium 565mg
24%
Total Carbohydrate 41g
14%
Dietary Fiber 2.6g
10%
Protein 23g
46%
Vitamin A 143%
Vitamin C 5%
Calcium 54%
Iron 13%
Total Time

90 min.

Serving & Size

1 PIECE

Yields

Nutrition Facts

Nutrition Facts
Serving Size
1 PIECE
Amount Per Serving
Calories 384
% Daily Value
Total Fat 13.7g
21%
Saturated Fat 7.4g
37%
Cholesterol 63mg
21%
Sodium 565mg
24%
Total Carbohydrate 41g
14%
Dietary Fiber 2.6g
10%
Protein 23g
46%
Vitamin A 143%
Vitamin C 5%
Calcium 54%
Iron 13%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

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:

Soups

Swanson® Certified Organic Vegetable Broth

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Swanson® Certified Organic Vegetable Broth cups
Italian seasoning tbsp.
black pepper tsp.
2. In bowl combine Mushroom Soup, broth, Italian seasoning and pepper. Reserve.
Weight Measure
reduced fat (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 0 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.
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