Beefy Mushroom Lasagna


1 can cream of mushroom soup
1/4 cup milk,
1/2 cup onion, chopped
1 lb ground beef
1 jar alfredo sauce
8 - 9 cooked lasagna noodles
1 cup shredded mozzarella or Italian-blend cheese


Preheat oven to 400 degrees. 

Stir milk and soup in small bowl until blended completely.

Brown ground beef with onion over medium-high heat until browned.  Drain fat.  Stir alfredo sauce into meat.

In a 9 x 9 baking dish, layer half of beef mixture, layer of lasagna noodles, and half of soup mixture.  Top with another layer of noodles, then remaining beef, noodles and soup mixture.  Sprinkle top with cheese.

Cover with lid or foil and cook for 30 minutes, until baked through. 

Uncover and broil for about 3 minutes, until cheese is golden.

Let stand for 10 minutes before serving.

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