* 1 can (10-3/4 oz.) CAMPBELL'S® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) * 1/4 c. milk * 1 lb. ground beef * 2 c. Prego® Fresh Mushroom Italian Sauce * 9 lasagna noodles, cooked and drained * 1 c. Italian cheese blend, shredded or mozzarella cheese (about 4-oz.)
What to do:
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-in. skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce. 3. Layer half the beef mixture, 3 noodles and 1 c. soup mixture in an 11x7x2-in. baking dish. Top with 3 noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish. 4. Bake for 30 min. or until the lasagna is hot. Uncover the baking dish. 5. Heat the broiler. Broil 4 in. from the heat for 2 min. or until the cheese is golden brown. Let stand for 10 min.