Campbell’s® Condensed Cream of Mushroom soup, spinach, low-fat ricotta cheese and a bit of nutmeg give new life to a popular favourite.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Noodles, lasagna, cooked, drained*||1 kg||2 lbs|
Campbell’s Condensed Cream of Mushroom soup
1 .36 L
Campbell’s Artisan Vegetable Stock, prepared
|Italian seasoning blend, no-salt||15 mL||1 tbsp|
|Pepper, black, ground||5 mL||1 tsp|
|Ricotta cheese, low-fat||1.5 L||6 cups|
|Spinach, chopped, frozen, thawed,drained||1.5 L||6 cups|
|Mozzarella, reduced-fat, shredded (first measure)||750 mL||3 cups|
|Parmesan, grated (first measure)||250 mL||1 cup|
|Egg, liquid||200 mL||3/4 cup|
|Nutmeg, grated||2 mL||1/2 tsp|
|Non-stick cooking spray|
|Mozzarella, shredded (second measure)||250 mL||1 cup|
|Parmesan, grated (second measure)||250 mL||1 cup|
|1. Drain noodles well. Reserve.|
|2. In a bowl combine soup, stock, Italian seasoning and pepper. Reserve.|
|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.
|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.