116 oz boxuncooked no-boil lasagna noodlesbroken into pieces
110 3/4 oz cancream of mushroom soup
114.5 oz candiced tomatoes, with juiceItalian style
110 oz pkgfrozen chopped spinachthawed and well drained
1cupricotta cheese
1cupshredded mozzarella cheese
pinchdried oregano
pinchred pepper flakes
Instructions
Heat broth in large skillet over medium-high heat, bringing to a boil. Add lasagna pieces to broth. Reduce heat to low and cook until noodles are tender.
Stir soup, tomatoes and spinach into the skillet. Cook until mixture is hot and bubbly, about 5 minutes. Stir in ricotta cheese.
Sprinkle on mozzarella cheese, oregano and red pepper flakes. Cover and let sit until mozzarella cheese is melty.