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Quick And Easy Lasagna

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Recipe

If you're late to make dinner, try this scrumptious dish made with cream of mushroom soup.

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 each cream of mushroom soup
10 3/4 oz can
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½ cup milk
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¾ pounds beef
ground
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1 ½ cup spaghetti sauce
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4 each lasagna noodles
cooked, drained
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1 cup cheddar cheese
shredded
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Ingredients

Amount Measure Ingredient Features
1 each cream of mushroom soup
10 3/4 oz can
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118 ml milk
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340.2 g beef
ground
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355 ml spaghetti sauce
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4 each lasagna noodles
cooked, drained
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237 ml cheddar cheese
shredded
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 68841% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 271mg 11%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 21%
Sugars g
Protein 81g
Vitamin A 18% Vitamin C 18%
Calcium 28% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

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