1-800-461-SOUP(7687)

Creamy Spinach Lasagna

Made With:

Soups

CLASSIC CREAM OF MUSHROOM

Fresh mushrooms in a rich creamy base.

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Soups

Artisan by StockPot Vegetable Stock

A complete stock, with robust flavour, made from quality ingredients.The full Flavour of Artisan By Stockpot Vegetable Concentrate is very versatile.

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Total Time

min.

Serving & Size

8 oz/250 mL

Yields

Campbell’s® Condensed Cream of Mushroom soup, spinach, low-fat ricotta cheese and a bit of nutmeg give new life to a popular favourite.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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
Noodles, lasagna, cooked, drained* 2 lbs kg
1. Drain noodles well. Reserve.
Weight Measure
Campbell’s Condensed Cream of Mushroom soup 48 oz .36 L
Campbell’s Artisan Vegetable Stock, prepared 1 cup 250  mL
Italian seasoning blend, no-salt 1 tbsp 15  mL
Pepper, black, ground 1 tsp mL
2. In a bowl combine soup, stock, Italian seasoning and pepper. Reserve.
Weight Measure
Ricotta cheese, low-fat 6 cups 1 1/2  L
Spinach, chopped, frozen, thawed,drained 6 cups 1 1/2  L
Mozzarella, reduced-fat, shredded (first measure) 3 cups 750  mL
Parmesan, grated (first measure) 1 cup 250  mL
Egg, liquid 3 cup 200  mL
Nutmeg, grated 1 tsp mL
Non-stick cooking spray
3. In a bowl mix ricotta, spinach, Mozzarella, Parmesan, egg and nutmeg.

4. In bottom of a full-size (12 x 20 x 3-in.) hotel pan spray with non-stick cooking spray and spread 1 cup of 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
Mozzarella, shredded (second measure) 1 cup 250  mL
Parmesan, grated (second measure) 1 cup 250  mL
5. In a bowl mix Mozzarella and Parmesan; cover and chill.

6. Bake lasagna in 350°F (180°C) conventional or 300°F (150°C) convection oven 50 minutes or until the mixture browns on top and it is heated through. CCP: Cook to an internal temperature of 165°F (74°C) or higher for 15 seconds. Sprinkle top of lasagna with Mozzarella-Parmesan mixture evenly and continue to baking until cheese melts. Remove from heat, cover and let stand at least 30 minutes before slicing to serve.

CCP: Serve at 140°F (60°C) or higher.
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