Cheesy Beef Lasagna Recipe

Ingredients

Meat Sauce:

• 2 tsp olive oil
• 2 cups onion, chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, chopped
• 3 lb lean ground beef
• 2 tbsp chili powder
• 3 cans CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
• 3 cups CAMPBELL’S® No Salt Added Ready to Use Beef Broth

Cheese Mixture:

• 4 cups light ricotta cheese
• 3 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 2 eggs
• 12 oven ready lasagna noodles (uncooked)
• 1 tsp black pepper

Instructions

1. Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.
2. Add the garlic and ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.
3. Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.
4. In a large mixing bowl,combine ricotta cheese,half of the mozzarella cheese,eggs and black pepper. Mix Well.
5. Preheat oven to 375°F. Spread 2 cups of the meat sauce in the bottom of a 9” x 13” pan. Layer 4 lasagna noodles on top,overlapping noodles slightly to cover the bottom.
6. Spread half of the cheese mixture over noodles. Layer with 2 ½ cups of meat sauce and 4 lasagna noodles.
7. Spread the remaining cheese mixture on top of the second layer of noodles,layer with 2 ½ cups of meat sauce and 4 lasagna noodles.
8. Spread the remaining meat sauce on lasagna noodles,top with parmesan cheese and remaining mozzarella cheese.
9. Cover with foil and bake for 45 minutes at 375°F.
10. Uncover and continue to bake for 15 minutes until the top is golden and bubbly. Let stand for 5 minutes before slicing.

Nutrition Facts

Calories620

Fat34 g

Sodium960 mg

Dietary Fibre2 g

Protein44 g

Calcium45 %DV