Northern-Style Lasagna
Yield
8 servingsPrep
30 minCook
40 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
diced |
|
| 1 | pound |
ground beef
|
|
| 1 | cup |
onions
chopped |
|
| 3 | cups |
spaghetti sauce
|
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | can |
milk
(use soup can) |
*
|
| 1 | ct |
ricotta cheese
|
*
|
| ½ | cup |
Parmesan cheese
grated and divided |
|
| 9 | each |
lasagna noodles
cooked and drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
diced |
|
| 453.6 | g |
ground beef
|
|
| 237 | ml |
onions
chopped |
|
| 7.1E+2 | ml |
spaghetti sauce
|
|
| 1 | can |
cream of mushroom soup
|
|
| 0.5 | can |
milk
(use soup can) |
*
|
| 1 | ct |
ricotta cheese
|
*
|
| 118 | ml |
Parmesan cheese
grated and divided |
|
| 9 | each |
lasagna noodles
cooked and drained |
*
|
Directions
In 10 inch skillet over medium-high heat, cook bacon until crisp.
Spoon off fat.
Add beef and onion.
Cook until meat is browned and is thoroughly cooked and no pink remains, stirring once during cooking to separate meat.
Spoon off fat.
Stir in spaghetti sauce; set aside.
Meanwhile, in small bowl, combine soup and milk.
In another small bowl, combine ricotta and ¼ cup of parmesan.
In 13 x 9 inch baking dish , spread 1½ cups of meat sauce.
Top with 3 lasagna noodles, spread with ½ of soup mixture, ½ of cheese mixture, and ⅓ of remaining meat sauce.
Repeat layers.
Top with remaining lasagna noodles and remaining meat sauce.
Cover with foil.
Bake at 375℉ (190℃) for 30 minutes.
Uncover, sprinkle with remaining ¼ cup parmesan.
Bake 10 minutes more or until hot and bubbling.
Let stand 10 minutes before serving.
