Skillet Vegetable Lasagna - cooking recipe

Ingredients

2 3/4 cups Swanson(R) Vegetable Broth (Regular or Certified Organic)
15 uncooked oven-ready (no boil) lasagna noodles
1 (10.5 ounce) can Campbell's(R) Condensed Cream of Mushroom Soup or Campbell's(R) Condensed 98% Fat Free Cream of Mushroom Soup
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) package frozen spinach, thawed and well drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Preparation

Heat the broth in a 12-inch skillet over medium-high heat to a boil. Break the noodles into pieces and add to the broth. Reduce the heat to low. Cook for 3 minutes or until the noodles are tender.
Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.
Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.