Beef and Mushroom Lasagna

1		cream of mushroom soup 10-3/4 oz
1/4  cup		milk
1  lb.		ground beef, browned and drained
2  cups		Prego Fresh Mushroom Italian Sauce
1/2  cup		fresh mushrooms
9  cups		cooked lasgna noodles
1  cup		shredded mozzarella cheese

Tip: For nutritional information on all the ingredients in Beef and Mushroom Lasagna just click on each ingredient name. Then adjust the serving size for any Beef and Mushroom Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook Lasagna noodles according to directions on box. Heat oven to 400 degrees.
Stir soup and milk in a small bowl until smooth
Cook beef in skillet over medium high heat until well browned, stirring often to separate meat. Pour off fat. Stir in Prego sauce.
Layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture in 2 quart shallow baking pan.
Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixure. Sprinkle with cheese. Cover baking dish with aluminum foil.
Bake 30 minutes or until hot. Uncover baking dish. Heat broiler. Broil 4 inches from heat for 2 minutes or until cheese is golden brown. Let stand 10 minutes.