I've played with this recipe quite a bit. According to what I have on hand, sliced mushrooms, I add more onions, garlic, & sweet peppers. I have used pizza blended cheese, double cheddar, Italian blend cheese, marble. Again I just adapt to what I have on hand. I always add parmesan on the top layer. I also just use homemade meat spaghetti sauce that I have frozen in margarine tubs. This also can easily be made vegetarian by leaving out the ground beef.
1Make your sauce by cooking your ground beef, pour off grease. Chop up bell pepper & onion, brown for one minute & season with a little salt, pepper & garlic as you prefer. I also add oregano, Italian seasoning. After drained, pour in both jars of spaghetti sauce. I have used Ragu or Prego with Mushrooms, whichever is on sale. Use your judgement on how much sauce you use, as to desired consistency. Stir & simmer on medium heat. Taste & adjust seasonings.
2Meantime bring lg pot of boiling salted water to a boil, put in lasagna noodles. I usually do 3-4 layers, but make sure you boil up 15 at least. Cook 10-12 mins, remove from heat & drain.
3using a 10 x 14 inch casserole dish, begin your layers. With a ladle or spoon, put a couple of spoonfuls on bottom to guard against noodles sticking, & then put in layer of noodles, followed by a layer of meat sauce & about 6 tbsps, ( distributed inches apart), of the mushroom soup. It's too thick to drizzle but try to distribute it a little. On top of that spread a nice layer of mozza cheese.
4Repeat this 2 more times, beginning with the pasta, meat sauce, soup then the cheese. You should end up with the cheese on top.
5Set oven to 375f, and bake for one hour, or til cheese is slightly brown & edges are bubbly. It is even better warmed up the next day.