6 sheets lasagna pasta
¼ cup whole milk
10¾ oz cream of mushroom soup
1 tbsp olive oil
1 lb ground beef
2 cups tomato sauce, preferably Prego® Fresh Mushroom Italian Sauce
1 cup mozzarrella cheese, or Italian-blend, shredded
salt and ground black pepper, to taste
Heat the oven to 400 degrees F.
Combine the soup and milk in a small bowl until the mixture is smooth.
Saute the beef in a 10-inch skillet with hot oil over medium-high heat until it’s well browned, stirring often to separate meat.
Pour off any excess fat, add the tomato sauce, and mix to combine.
Layer ⅓ of the beef mixture, 2 lasagna pasta sheets, and ⅓ of the soup mixture in a 2-quart shallow baking dish. Repeat until both mixtures and pasta sheets are used.
Sprinkle with the cheese.
Cover the baking dish with foil and bake for 30 minutes or until the lasagna is hot.
Uncover the baking dish and broil 4 inches from the heat for 2 minutes or until the cheese is golden brown.
Let stand for 10 minutes.
Garnish with parmesan and parsley. Serve hot.
Sugar: 5g
:
Calcium: 44mg
Calories: 373kcal
Carbohydrates: 28g
Cholesterol: 57mg
Fat: 20g
Fiber: 2g
Iron: 3mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 1g
Potassium: 614mg
Protein: 20g
Saturated Fat: 7g
Sodium: 845mg
Trans Fat: 1g
Vitamin A: 370IU
Vitamin C: 6mg
