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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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I normally hate lasagna, and Im all about simple foods so when I found this in my campbells cookbook I had to share it with you all! It has the unusual ingredient of cream of mushroom soup but it really works. Made a lasagna lover out of me:) Ingredients:
1 lb ground beef |
1 (10 3/4 ounce) can condensed tomato soup |
1 teaspoon italian seasoning |
1 cup water |
1 (10 3/4 ounce) can cream of mushroom soup |
2 cups mozzarella cheese, shredded |
1/4 cup milk |
6 no-boil lasagna noodles |
Directions:
1. In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat.
2. Drain.
3. Add tomato soup and water and italian seasoning.
4. Heat through, stirring occasionally.
5. Remove from heat.
6. In small bowl, combine mushroom soup, 1/2 cup cheese and milk.
7. In 2-qt oblong baking dish, spoon in half the meat mixture.
8. Top with 3 lasagna noodles.
9. Spoon mushroom soup mixture over lasagna noodles.
10. Top with remaining 3 lasagna noodles and remaining meat mixture.
11. Cover tightly with foil.
12. Bake at 400 degrees for 40 minutes.
13. Uncover; sprinkle remaining 1 1/2 cups cheese over meat mixture.
14. Bake 10 minutes more or until hot and bubbling.
15. Let stand 10 minutes before serving.
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