What would some of our favorite comfort food classics looks like if we asked a nutritionist to give them a makeover? In this series of recipes, you see how smart choices around vegetables, meats, and cheese make for a lighter, more nutritious take on everything from mac and cheese to meatloaf without ever compromising the flavor.
This lasagna tastes just like the classic, but it’s packed with extra vegetables. Mushrooms are a nice addition to any meaty mixture because they mimic the texture and give off delicious meaty flavors just like the real thing. Adding a touch of soy sauce to the mushrooms and spinach helps boost the umami flavor even more.
The whole-wheat noodles add earthy and nutty flavors that complement the mushroom-ground beef mixture. Not to mention whole-wheat noodles have additional fiber, which helps to keep us fuller for longer! Always remember that whole-wheat noodles soak up more sauce than the regular guys, so be prepared to use additional sauce here.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
1/4 cup milk
1 pound ground beef
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