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Plymouth Beef & Mushroom Lasagna by Jessica Mella serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Submitted by the Daggett Family
Here is a fast recipe for lasagna. It has a great taste and the hint of mushroom soup gives it a nice creamy texture.

Ingredients:

1 can

Cream of Mushroom Soup

1/4 cup

skim milk

1.50 pounds

ground beef

1 jar

Spagetti Sauce with mushrooms

lasagna noodles

2 cups

shredded mozzarella cheese

Directions:

1. Heat oven to 400 degrees. Stir soup and milk in small bowl until smooth.
2. Cook beef in skillet until well-browned. Pour off fat. Stir in spagetti sauce.
3. Layer 1/2 beef mixture, 4 noodles, 1/2 soup mixture in a 9x13 glass pan. Sprinkle with 1 cup of cheese. Repeat layers and cover baking dish.
4. Bake 40 minutes or until hot. Enjoy!

Hints for Health:
1. To reduce the fat, use skim milk and skim mozzarella cheese
2. Choose lean beef like round or sirloin and drain the fat after browning
3. Add any vegetables to the meal, like fresh mushrooms, tomatoes, or green pepper
4. Try whole wheat or whole grain lasagna noodles to add fiber
5. Sprinkle ground flaxseed into the dish to add healthy omega-3's.

Categories:

Main Dishes
Meats
Pasta/Rice/Potatoes
Quick & Easy
Uses up Left-overs