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1 can Cream of 98 % fat free mushroom soup
1/4 cup 1 % milk
3/4 lb lean ground beef
1 1/2 cups Spaghetti Sauce with mushrooms
6 cooked lasagna noodles
1 cup 2% shredded sharp cheddar cheese
In small bowl mix soup and milk.
Set aside.
Cook ground beef until done in a medium size saucepan.
Rinse ground beef under hot water with strainer to get rid of excess fat.
Stir in spaghetti sauce.
In 8" casserole dish, spread 1 cup beef mixture.
Add 2 lasagna noodles on top.*
Top with 1/2 cup soup mixture.
Repeat layers twice.
Sprinkle with cheese.
Bake at 400 for 30 minutes or until hot.
Let stand uncovered for 8-10 minutes.
*You may need to cut the noodles to fit in the casserole dish.
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