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This recipe was featured in Fellowship and Food.
1 cup sliced, sautéed mushrooms
1 can (11 ounces) cream of mushroom soup
1/4 cup milk
1 pound ground beef
2 cups spaghetti sauce (homemade or from jar)
9 cooked lasagna noodles
1 cup mozzarella or Italian blend cheese, more if desired
Preheat oven to 400 degrees. Mix mushrooms, soup and milk in a small bowl. Cook beef until browned, drain, then add sauce. Put layer of three noodles on bottom of 2-quart casserole dish. Top with half the beef mixture and 1 cup of soup mixture. Repeat layers, top with remaining noodles and remaining soup mixture, then cheese. Cover and bake 30 minutes or until heated through. Uncover and broil for 2 to 3 minutes until cheese is golden brown.
Servings: 8. Serving size: 1 cup. Per serving: 353 calories, 20.8 g protein, 12.3 g fat, 35.9 g carbohydrates, 572 mg sodium, 48 mg cholesterol
Kathleen Gordon, United Cooperative Services