- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 497
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 27 g
- Cholesterol
- 93 mg
- Sodium
- 991 mg
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 497
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 27 g
- Cholesterol
- 93 mg
- Sodium
- 991 mg
Ingredients
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Directions
- Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
- Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
- 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 the cheese. Cover the baking dish.
- Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
- Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
- Cost per recipe: $10.18
