Yield: 8 servings
|4 \N||Slices bacon, diced|
|1 cup||Chopped onion|
|1 pounds||Ground beef|
|3 cups||Spaghetti sauce|
|1 can||Campbells Cream of Mushroom|
|½ can||Milk (use soup can)|
|15 ounces||Ricotta cheese (container)|
|½ cup||Grated Parmesan cheese|
|9 \N||Lasagna noodles cook/drain|
Cook bacon until crisp, spoon off fat. Add beef and onion. Cook meat until browned, thoroughly cooked and no pink remains. Stir during cooking to seperate meat. Spoon off fat, stir in spaghetti sauce and set aside. Meanwhile in small bowl, combine soup and milk. In another small bowl combine ricotta and ¼ C of parmesan.
In 13 X 9 -inch baking dish, spread 1½ C of meat sauce. Top with 3 noodles, spread with ½ of soup mixture, ½ of cheese mixture, and ⅓ of remaining meat sauce. Repeat layers. Top with remaining noodles and remaining meat sauce. Cover with foil.
Bake at 375F (190C) for 30 minutes, uncover, sprinkle with remaining ¼ C Parmesan. Bake 10 min. more or until hot and bubbling. Let stand 10 minutes before serving.
In northern Italy many lasagna recipes often use creamy white sauce along with the traditional red sauce.
Campbells' Simply Delicious Recipes, 1992