1 pkg. (8 oz.) lasagna
1 can cream of mushroom or cream of chicken soup
1/2 can milk
1/2 lb. Kraft Velveeta cheese - Hot Mexican
1/8 tsp. oregano
1/8 tsp. basil
1/4 tsp. paprika

Cook lasagna until done and layer in a shallow pan. Mix soup, milk, oregano and basil in bowl. Heat oven to 350 degrees. Slice the cheese about 1/4 inch thick and layer on top of the lasagna, pour mix over the top of the lasagna and put in oven.

Remove when cheese has melted or starts to turn tan. Sprinkle the paprika on top and serve. Makes 4 to 6 servings.