One of my husband’s specialties is homemade lasagna. Often on a Saturday, he will get busy making a big pot of meat sauce and boil lasagna noodles with the radio blasting and his off-key voice singing along. I love days like this because I know at the end of the day, there will be lasagna ready for dinner, with an additional 2-3 lasagnas ready for the freezer.
Because of this, I have to admit that I haven’t made lasagna for quite a few years…like ions ago. Like maybe when perms were still in. A looooong time. So it was with a bit of trepidation that I tried this Cheesy Beef Lasagna recipe from the Cook with Campbells recipe collection.
|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|
|4 cups (1 L)||light ricotta cheese|
|3 cups (750 mL)||mozzarella, shredded|
|1 cup (250 mL)||Parmesan, grated|
|12||oven ready lasagna noodles (uncooked)|
|1 tsp (5 mL)||black pepper|