Beef and Mushroom Lasagna

The best part about waiting in the doctor's office is finding a great recipe in a magazine. I found this in a Woman's Day magazine and decided to make it for my family. Of course, I changed it just a little bit--have to add Nana's touch. We really liked this lasagna. As a matter of fact, I liked it so much that I made it for a friend for her family to enjoy.

Beef and Mushroom Lasagna

1 can cream of mushroom soup
1/4 cup milk

1 pound ground beef

small onion, chopped

2 cups of your favorite spaghetti sauce

Salt, pepper, garlic powder to taste

9 cooked lasagna noodles

1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. In a small bowl, mix together soup and milk and set aside.

Cook ground beef in a skillet. Add onions and salt, pepper, garlic powder to taste. Cook until meat is browned and onions are tender. Remove any grease from the skillet and stir in spaghetti sauce.

In a 9x13 baking dish layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese and cover baking dish.

Bake at 400 degrees for 30 minutes until hot. Then, uncover and broil 2 - 4 minutes until cheese is golden brown. Let stand 10 minutes before serving.