Beef Mushroom Lasagna

When wintry nights call for comfort, serve this hearty pasta favorite.
With layers of robust flavor mixed with creamy and zesty sauces, you'll
please everyone around the table.

Beef Mushroom Lasagna
from Campbell's Kitchen

Prep Time: 25 min.
Bake Time: 30 min.
Stand Time: 10 min.
Broil Time: 2 min.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular *or* 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cups Prego® Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend *or* mozzarella cheese

1. Heat the oven to 400°F. Stir the soup and milk in a small bowl until
the mixture is smooth.

2. Cook the beef in a 10-inch skillet over medium-high heat until it's
well browned, stirring often to separate meat. Pour off any fat. Stir in
the Italian sauce.

3. Layer *half* the beef mixture, *3* lasagna noodles and *1 cup* soup
mixture in a 2-quart shallow baking dish. Top with *3* lasagna noodles,
remaining beef mixture, remaining noodles and remaining soup mixture.
Sprinkle with the cheese. Cover the baking dish.

4. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.

5. Heat the broiler. Broil 4 inches from the heat for 2 minutes or until
the cheese is golden brown. Let stand for 10 minutes.
Makes: 6 servings.

Kitchen Clip
                              Cream of mushroom soup adds a rich, silky dimension to this
tasty dish. Serve the lasagna with Pepperidge Farm® Garlic Bread and a
tossed salad of romaine, cucumbers, tomatoes and white wine vinaigrette.
Received on Tue Nov 2 15:29:12 2010