Northern Style Lasagna Name: Ellie Ruby Base: Fort Bragg, NC Recipe: 4 slices of Bacon, diced 1 pound of ground beef ( I used ground Turkey cause its healthier) 1 cup of chopped onion 3 cups of spaghetti sauce 1 can cream of mushroom soup 1/2 can ( from the soup can) of milk 1 container ricotta cheese 1/2 cup grated Parmesan cheese divided 9 lasagna noodles cooked and drained cook bacon until crisp , drain fat off cook beef and onion in skillet drain fat stir in spaghetti sauce, set aside Meanwhile in small bowl, combine soup and milk. In another small bowl, combine ricotta and 1/4 cup of Parmesan. In a 13 * 9 baking dish ( or a bigger dish if you double the recipe), spread 1 1/2 cups of meat sauce. Top with lasagna noodles, spread with 1/2 of soup mixture, 1/2 of cheese mixture, and 1/3 of remaining meat sauce. repeat layers. Top with remaining lasagna noodles and remaining meat sauce. over with foil. Bake at 375 for 30 min. Uncover, sprinkle with remaining 1/4 cup of Parmesan cheese. Let stand for 10 min. before serving. ( 13*9 dish makes 8 servings)