Lasagna with Mushrooms
Posted
Fri, 10/10/03
Here's a tasty twist on lasagna from Campbell's Kitchen:
Double Mushroom Lasagna
1 can (10-3/4 oz.) Campbell's Cream of Mushroom Soup
Mix soup and milk in a bowl; set aside. Cook the beef in a skillet until browned and pour off the fat. Stir in pasta sauce. Spread one cup of the meat mixture in 8" square baking dish. Top with two lasagna noodles and 1/2 cup soup mixture. Repeat layers twice. Sprinkle with cheese. Bake at 400-degrees F for thirty minutes or until hot. Let stand ten minutes before serving.
My mother loves lasagna but is not crazy about mushrooms, but I think even she would like this dish.
Tags: Italy;
Mushrooms;
Pasta
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