Lasagna Mix Up
This recipe is a major crowd pleaser that I’ve taken from my mom. I bring it to gatherings, pot lucks, and people that need dinners and it always gets great reviews. This one is a staple around our house and is great for Italian flavor without breaking the bank on special ingredients.
Lasagna Mix Up
- 1 lb. lean hamburger
- 1 jar spaghetti sauce
- 1 can reduced fat cream of mushroom soup
- 2 c. shredded moz. cheese
- 2c. uncooked pasta (I usually use penne, bow ties, elbow, corkscrew, or a combination)
Cook pasta according to package instructions to an al dente firmness. 
Meanwhile, brown hamburger meat and drain excess fat. In a 13×9 in baking dish combine the spaghetti sauce and cream of mushroom soup until well blended together. Add hamburger and 1 cup of the shredded cheese and stir until evenly dispursed. Drain pasta and add to the sauce/meat mixture a little at a time until the dish is full and everything is well coated in sauce. Top with remaining cheese. Bake at 350 degrees for about 30 minutes or until edges are bubbly and the cheese is melted.
Happy Cooking!
July 13th, 2009 at 12:38 pm
I’ve made this a few times now, and everyone loves it and asks for the recipe. The cream of mushroom soup really adds a creaminess like lasagna. I’ve tried adding cooked spinach to the mixture before baking it, and that is really good (and good for you).