Double Mushroom Lasagna 1 cn (10 3/4 oz.) Campbell's condensed Cream of Mushroom Soup
1/4 c Milk
3/4 lb Ground beef
1 1/2 c Prego Spaghetti Sauce with Fresh Mushrooms
6 Cooked lasanga noodles
1 c Shredded Cheddar cheese, ( 4 ounces)
In small bowl, combine soup and milk; set aside. In 3 qt. saucepan
over medium-high heat cook beef until browned, stirring to separate
meat. Spoon off fat. Stir in spaghetti sauce.
In 8 inch square baking dish, spread 1 cup meat mixture. Top with 2
lasagna noodles; trim to fit. Top with 1/2 cup soup mixture. Repeat
layers twice. Sprinkle with cheese.
Bake at 400 degrees F for 30 minutes or until hot and bubbling. Let stand 10
minutes. If desired, garnish with bay leaves and sweet pepper strips.
Yield: 4 main dish servings. Double Mushroom Lasagna printer friendly version located here.
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