Beef & Mushroom Lasagna

Tips

• Make Ahead Freezer Meal: Cook the beef and cool completely.  Assemble lasagna as directed (including topping with the cheese), wrap tightly (add a layer of parchment on top under the foil so the cheese won’t stick) and freeze.  From frozen, bake, covered, for 1 hour 5 minutes or until hot.  Or, thaw in the refrigerator, covered, for 50 minutes or until hot.

Step 1

Heat the oven to 400°F.  Stir the soup and milk in a small bowl until the mixture is smooth.

Step 2

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce.

Step 3

Layer half the beef mixture, 3 noodles and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. Top with 3 noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.

Step 4

Bake for 30 minutes or until the lasagna is hot.  Let stand for 10 minutes before slicing.