Beef & Mushroom Lasagne
What’s more delicious than hot bubbly lasagne when you are chilled by the icy wind? Imagine the nuggets of beef and mushroom tumbling from the cheesy layers. It’s really a perfect dish for cold weather and special occasions.
- Regina lasagne sheets
- 1 can Cream of mushroom soup
- 0.25 cups Milk
- Beef (Ground)
- Onion and garlic (Minced)
- 0.5 cups Pepper and salt
- 1 cup Cheese blend or mozzarella cheese (Shredded)
Preheat the oven to 180c.
Stir the cream of mushroom soup and milk in a small bowl over medium heat until the mixture is smooth.
Cook the beef in a skillet over medium-high heat with minced garlic and onion, salt, and ground pepper until well browned, stirring often to separate meat. Pour off any fat. Stir in the mushroom sauce.
Layer 3 sheets of lasagne in a greased baking dish. Top with beef mixture and sprinkle with the cheese. Repeat layers, and then cover the baking dish.
Bake for 40 minutes.
Get it out and add mozzarella cheese on top.
Bake it again for 10 more minutes.
Let it stand for 10 minutes before slicing.