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Ingredientes
- 1 can Cream of Mushroom Soup 10-3/4-ounce. can
- 1/2 c. Lowfat milk
- 3/4 lb Grnd beef
- 1Â 1/2 c. Spaghetti sauce
- 4 x Lasagna noodles cooked and liquid removed
- 1 c. Shredded Cheddar cheese (4 ounce.)
Direcciones
- 1. In small bowl combine soup and lowfat milk; set aside.
- 2. In 3-qt saucepan over medium-high heat cook beef till browned, stirring to separate. Spoon off fat.
- 3. Stir in spaghetti sauce. Heat through, stirring occasionally.
- 4. Heat oven to 400-degrees F.
- 5. In 8-inch square baking dish spoon half the meat mix and arrange half the noodles over mix; trim to fit.
- Spoon half the soup mix over noodles. Repeat layers. Sprinkle with cheese.
- 6. Bake 30 min or possibly till warm and bubbling.
- 7. Let stand 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 468 | |
| Calories from Fat 278 | 59% |
| Total Fat 31.22g | 39% |
| Saturated Fat 13.66g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 1120mg | 47% |
| Potassium 633mg | 18% |
| Total Carbs 20.18g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 11.33g | 8% |
| Protein 25.76g | 41% |
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