Quick And Easy Lasagna
If you're late to make dinner, try this scrumptious dish made with cream of mushroom soup.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cream of mushroom soup
10 3/4 oz can |
*
|
| ½ | cup |
milk
|
|
| ¾ | pounds |
beef
ground |
|
| 1 ½ | cup |
spaghetti sauce
|
|
| 4 | each |
lasagna noodles
cooked, drained |
*
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cream of mushroom soup
10 3/4 oz can |
*
|
| 118 | ml |
milk
|
|
| 340.2 | g |
beef
ground |
|
| 355 | ml |
spaghetti sauce
|
|
| 4 | each |
lasagna noodles
cooked, drained |
*
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
In small bowl combine soup and milk; set aside. In 3 quart saucepan over medium-high heat cook beef until browned, stirring to separate. Spoon off fat. Stir in spaghetti sauce. Heat through, stirring occasionally. Heat oven to 400℉ (200℃). In 8 inch square baking dish , spoon half the meat mixture and arrange half the noodles over mixture; trim to fit. Spoon half the soup mixture over noodles. Repeat layers. Sprinkle with cheese. Bake 30 minutes or until hot and bubbling. Let stand 10 minutes before serving.
