Ingredients

• 1 can cream of mushroom soup (condensed)
• 2 cups mozzarella cheese (shredded)
• ¼ cup milk
• 6 lasagna noodles (dry)

Directions

• Directions
• In a 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat.
• Spoon off fat. Add tomato soup and water. Heat through stirring occasionally.
• Remove from heat. In small bowl, combine mushroom soup, ½ cup cheese and milk.
• In 2-quart oblong baking dish, spoon half the meat mixture. Top with 3 lasagna noodles.
• Top with 3 remaining lasagna noodles. Spoon mushroom soup mixture over lasagna noodles.
• Top with remaining 3 lasagna noodles and remaining meat mixture.
• Cover tightly with foil. Bake at 400 degrees for 40 minutes.
• Uncover; sprinkle remaining 1 ½ cups cheese over meat mixture, bake 10 minutes more or until hot and bubbling.
• Let stand 10 minutes before serving.
• If desired, garnish with tomato, fresh basil, bay leaves and parmesan cheese.