Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 13x9" 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)

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