NaDell’s Easy Cheesy Lasagna
2 cups Ragu or other Spaghetti Sauce
2 cans (10 ¾ oz.) Campbell’s Condensed Cream of Chicken Soup
(may substitute Cream of Celery or Mushroom)
2 ½ cups Shredded Mozzarella Cheese
¼ cup Milk
1 lb. Ground Beef
10 dry lasagna noodles
The best part about this is that you don’t have to cook the noodles before baking.
Mix Chicken Soup, Mozzarella Cheese, and Milk. Set aside. Cook Beef until browned. Pour off fat. Stir in Spaghetti sauce. Heat thorough. Add spices as you wish. Spoon half the Meat Mixture into a 9x13 pan. Top with 5 dry Lasagna Noodles and Chicken Soup Mixture. Top with the remaining 5 Dry Lasagna Noodles and the remaining meat mixture. Add more cheese, olives, etc. if desired. Bake at 400° F covered for 30 minutes, or until it starts to bubble up a little. Let stand 10 minutes to set up. Eat and enjoy!!!