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.
Ingredients
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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Ingredients
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
2 cups Prego® Fresh Mushroom Italian Sauce
9 lasagna noodles, cooked and drained
1 cup shredded Italian cheese blend or mozzarella cheese (about 4 ounces)
Instructions
Make Ahead Freezer Meal: Cook the beef and cool completely. Assemble lasagna as directed (including topping with the cheese), wrap tightly (add a layer of parchment on top under the foil so the cheese won’t stick) and freeze. From frozen, bake, covered, for 1 hour 5 minutes or until hot. Or, thaw in the refrigerator, covered, for 50 minutes or until hot.
Heat the oven to 400°F. Stir the soup and milk in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce.
Layer half the beef mixture, 3 noodles and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. Top with 3 noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
Bake for 30 minutes or until the lasagna is hot. Let stand for 10 minutes before slicing.
Adapted from 365daysofcrockpot