1 1/2 to 2 lbs. ground beef
1 (28 oz.) jar of spaghetti sauce
1 (15 oz.) ricotta cheese
1 can cream of mushroom soup
1/2 soup can of milk
1/2 c. Parmesan cheese, divided
9 lasagna noodles, cooked & drained
1 (8 oz.) sliced Mozzarella cheese

Brown ground beef and drain fat. Add spaghetti sauce and let simmer. Combine ricotta, soup, milk and half of Parmesan cheese, mix well. In a 9 x 13 inch pan, spread 1/3 of meat sauce, top with 3 lasagna noodles, then spread half of soup-cheese mixture on top. Lay half of Mozzarella cheese on top. Repeat layers, ending with meat sauce. Cover with foil, bake at 375 degrees for 30 minutes. Uncover and sprinkle on remaining Parmesan cheese. Bake for 10 more minutes or until bubbling hot. Let stand for 10 minutes before serving.