Cheesy Beef Lasagna

Ingredients

• Meat Sauce
• 2 tsp (10 mL) olive oil
• 2 cups (500 mL) onion, chopped
• 2 cups (500 mL) mushrooms, sliced
• 2 cloves garlic, chopped
• 3 lbs (1.3 kg) lean ground beef
• 2 tbsp (30 mL) chili powder
• 3 cans (852 mL) Campbell's® Condensed Tomato Basil Oregano Soup
• 3 cups (750 mL) Campbell's® Ready to Use No Salt Added Beef Broth
• Cheese Mixture
• 4 cups (1 L) light ricotta cheese
• 3 cups (750 mL) mozzarella, shredded
• 1 cup (250 mL) Parmesan, grated
• 2 eggs
• 12 oven ready lasagna noodles (uncooked)
• 1 tsp (5 mL) black pepper

Preparation

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.