Cream of Mushroom Lasagna

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Cream of Mushroom Lasagna

I used fake ground meat for this recipe and it was a very good change from regular lasagna.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings

Ingredients

  • 1 can condensed low fat cream of mushroom soup
  • 1/4 cup milk
  • 1 package veggie ground round
  • 10 oz. package sliced mushrooms
  • 2 cups fresh tomato sauce
  • 9 cooked lasagna noodles
  • 1 cup shredded cheese

Preparation

Preparation

1 Heat the oven to 400°F. Stir the soup and milk in a small bowl until the mixture is smooth.
2 Cook the beef in a 10-inch skillet over medium-high heat until it''s well browned, stirring often to brown. Stir in tomato sauce.
3 Heat pan, saute mushrooms in 1 tsp. olive oil until browned.
4 Layer half the beef mixture, half the mushrooms, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture and mushrooms, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
5 Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
6 Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

Special instructions

I used fake ground meat for this recipe and it was a very good change from regular lasagna.