cream of mushroom soup
parmesan cheese, grated and divided
lasagna noodles, cooked and drained
In 10" skillet over medium-high heat, cook bacon until crisp.
Cook until meat is browned and is thoroughly cooked and no pink remains, stirring once during cooking to separate meat.
Stir in spaghetti sauce; set aside.
Meanwhile, in small bowl, combine soup and milk.
In another small bowl, combine ricotta and 1/4 cup of parmesan.
In 13x9" baking dish, spread 1-1/2 cups of meat sauce.
Top with 3 lasagna noodles, spread with 1/2 of soup mixture, 1/2 of cheese mixture, and 1/3 of remaining meat sauce.
Top with remaining lasagna noodles and remaining meat sauce.
Bake at 375 for 30 minutes.
Uncover, sprinkle with remaining 1/4 cup parmesan.
Bake 10 minutes more or until hot and bubbling.
Let stand 10 minutes before serving.