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
Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.
Add the garlic and ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.
Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.
In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, eggs and black pepper. Mix Well.
Preheat oven to 375°F. Spread 2 cups of the meat sauce in the bottom of a 9” x 13” pan. Layer 4 lasagna noodles on top, overlapping noodles slightly to cover the bottom.
Spread half of the cheese mixture over noodles. Layer with 2 ½ cups of meat sauce and 4 lasagna noodles.
Spread the remaining cheese mixture on top of the second layer of noodles, layer with 2 ½ cups of meat sauce and 4 lasagna noodles.
Spread the remaining meat sauce on lasagna noodles, top with parmesan cheese and remaining mozzarella cheese.
Cover with foil and bake for 45 minutes at 375°F.
Uncover and continue to bake for 15 minutes until the top is golden and bubbly. Let stand for 5 minutes before slicing.