In 10" skillet over medium-high heat, cook bacon
until crisp. Spoon off fat. Add beef and onion. Cook
until meat is browned and is thoroughly cooked and no
pink remains, stirring once during cooking to separate
meat. Spoon off fat. 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. Repeat layers. Top with
remaining lasagna noodles and remaining meat sauce.
Cover with foil. 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.
TIP: In northern Italy, many lasagna recipes often
use a creamy white sauce along with the traditional
red sauce.
(Source: "Campbell's Simply Delicious Recipes")
(MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS
on GEnie)
