4 sl Bacon; diced
1 lb Ground beef
1 c Onion; chopped
3 c Spaghetti sauce
1 cn Cream of mushroom soup
1/2 cn Milk (soup can)
1 ct Ricotta cheese
1/2 c Parmesan cheese; grated &
– divided 9 Lasagna noodles; cooked &
– drained In 10″ skillet over medium-high heat, cook bacon until crisp. Spoon off fat. Add beef and onion. Cook until meat is browned and is thoroughly cooked and no pink remains, stirring once during cooking to separate meat. Spoon off fat. Stir in spaghetti sauce; set aside. Meanwhile, in small bowl, combine soup and milk. In another small bowl, combine ricotta and 1/4 cup of parmesan. In 13×9″ baking dish, spread 1-1/2 cups of meat sauce. Top with 3 lasagna noodles, spread with 1/2 of soup mixture, 1/2 of cheese mixture, and 1/3 of remaining meat sauce. Repeat layers. Top with remaining lasagna noodles and remaining meat sauce. Cover with foil. Bake at 375 for 30 minutes. Uncover, sprinkle with remaining 1/4 cup parmesan. Bake 10 minutes more or until hot and bubbling. Let stand
10 minutes before serving.
TIP: In northern Italy, many lasagna recipes often use a creamy white sauce along with the traditional red sauce. (Source: “Campbell’s Simply Delicious Recipes”) (MM’d by Nancy Hagfors – GXDB48A on Prodigy; N.HAGFORS on GEnie)