Beef and Mushroom Lasagna

I made this on Valentine's Day, note the heart shaped pan! :)

Ingredients:

- 1 can 98% Fat Free Mushroom Soup
- 1/4 cup milk
- 1 lb lean ground beef
- 2 Cups Prego Mushroom Pasta Sauce
- 9 cooked lasagna noodles
- 1 cup Italian blend or mozzerella cheese


Directions:

-Preheat oven to 400 degrees
- Stir milk and soup in a bowl until smooth
- Brown ground beef and drain off fat. Add pasta sauce and mix
- Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2 quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
- Bake for 30 minutes or until lasagna is hot and bubbly. Uncover dish
- Heat the broiler. Broil 4 inches from heat for 2 minutes until cheese is golden brown. Let stand for 10 minutes.


Reviews:

Brett and I really like this dish. A little twist to lasagna and a little healthier than traditional lasagna.

Brett gave it an 8 out of 10
Brooke gave it an 8 out of 10