Saturday, January 30, 2010

"Beef" & Mushroom Lasagna

This was a recipe I found on the Campbell's Soup coupon page in Sunday's paper. It sounded easy & good so we tried it right away.


1 can (10 oz) Condensed Cream of Mushroom Soup
1/4 c milk
1 pound beef - I used Morningstar Farm Sausage Crumble instead - yummy!
2 cups spaghetti sauce - I used an entire small jar
9 cooked lasagna noodles
1 cup shredded mozzarella or Italian-blend cheese

-Heat oven to 400, Stir milk & soup in a bowl until smooth
-Brown beef in a skillet on med-high once beef or brown (or faux meat is heated) stir in the spaghetti sauce.
-Layer 1/2 of the beef mixture, 3 noodles & 1 cup of the soup mix in a 9x9 (or 8x8) pan.
-Then put on 3 more noodles, rest of beef mixture, the last 3 noodles & the rest of the soup mix.
-Sprinkle with cheese & cover with foil.
-Bake 30 minutes. Let stand for a few minutes before serving.

Then viola - it's done! It was good & easy and it was great reheated for lunch the next day.