Lasagne made from soup

Author: Matt DeTurck Status: published Published: Nov 20,2009 license cc-by-nc-nd tags: food, pasta, dinner, italian, cheese, Monthly Group Dinner food, lasagne, 0   Share on Facebook Share on Twitter

Was in a lasagne-makin' mood, so I had Christi, Rocky, Katie, and Adam over. Christi and Adam helped a lot and everyone was really happy with the result! Served with Italian bread, wine, and finished with a chocolate pudding pie.
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"Souper" Lasagne

1 lb ground beef -OR- a mixture of ground beef and ground pork
2 lg. cloves garlic, minced
2 teaspoons oregano, crushed
1 cup chopped onion
1/2 cup water
2 tsp vinegar
2 cans (10 3/4 oz. each) condensed tomato soup
1/2 lb plain lasagne noodles, cooked & drained
1 pint cream-style cottage cheese -OR- 15 oz Ricotta cheese
1/2 lb Mozzarella cheese, thinly sliced
Grated Parmasean cheese

Brown beef and cook onion, garlic, and oregano until tender. Add soup, water, and vinegar. Simmer for 30 minutes, stirring now and then. Boil water, cook and drain lasagne according to directions on their box. In shallow baking dish (reccomended 12x8x2), arrange 3 alternate layers of noodles, cottage cheese, meat sauce, and mozzarella. Sprinkle top with parmasean cheese. Bake at 350 degrees for 30 minutes. Let stand 15 minutes before serving. Serves 6.

from "Easy Ways to Delicious Meals - a Campbell Cookbook" © 1967
given to me by Aunt Nea

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