By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 4 slice
- bacon, diced
- 1 lb
- ground beef
- 1 c
- onion, chopped
- 3 c
- spaghetti sauce
- 1 can(s)
- cream of mushroom soup
- 1/2 can(s)
- carton ricotta cheese
- 1/2 c
- parmesan cheese, grated and divided
- lasagna noodles, cooked and drained
1In 10" skillet over medium-high heat, cook bacon until crisp.
2Spoon off fat.
3Add beef and onion.
4Cook until meat is browned and is thoroughly cooked and no pink remains, stirring once during cooking to separate meat.
5Spoon off fat.
6Stir in spaghetti sauce; set aside.
7Meanwhile, in small bowl, combine soup and milk.
8In another small bowl, combine ricotta and 1/4 cup of parmesan.
9In 13x9" baking dish, spread 1-1/2 cups of meat sauce.
10Top with 3 lasagna noodles, spread with 1/2 of soup mixture, 1/2 of cheese mixture, and 1/3 of remaining meat sauce.
12Top with remaining lasagna noodles and remaining meat sauce.
13Cover with foil.
14Bake at 375 for 30 minutes.
15Uncover, sprinkle with remaining 1/4 cup parmesan.
16Bake 10 minutes more or until hot and bubbling.
17Let stand 10 minutes before serving.