Recipe - Northern-Style Lasagna

4 sl Bacon; minced
1 pound Ground beef
1 cup Onion; chopped
3 cup Spaghetti sauce
1 cn Cream of mushroom soup
One half cn Milk (soup can)
1 ct Ricotta cheese
One half cup Parmesan cheese; grated &
divided
9 Lasagna noodles; cooked &
drained

In 10" skillet over mediumhigh heat, cook bacon until crisp. Spoon off
fat. Add beef and onion. Cook until meat is browned and is thoroughly
cooked and no pink remains, stirring once during cooking to separate meat.
Spoon off fat. Stir in spaghetti sauce; set aside.
Meanwhile, in small bowl, combine soup and milk. In another small bowl,
combine ricotta and One fourth cup of parmesan. In 13x9" baking dish, spread 11/2
cups of meat sauce. Top with 3 lasagna noodles, spread with One half of soup
mixture, One half of cheese mixture, and 1/3 of remaining meat sauce. Repeat
layers. Top with remaining lasagna noodles and remaining meat sauce. Cover
with foil. Bake at 375 for 30 minutes. Uncover, sprinkle with remaining
One fourth cup parmesan. Bake 10 minutes more or until hot and bubbling. Let stand
10 minutes before serving.
TIP: In northern Italy, many lasagna recipes often use a creamy white
sauce along with the traditional red sauce.
(Source: "Campbell's Simply Delicious Recipes") (MM'd by Nancy Hagfors
GXDB48A on Prodigy; N.HAGFORS on GEnie)