Ingredients

1 lb extra lean ground beef

2 cups sliced mushrooms

1 cup chopped red and yellow peppers

1/2 each, chopped onion and celery

1 can (28 oz) whole tomatoes, undrained

1 can cream of mushroom soup

2 cups uncooked whole wheat elbow pasta

2 Tbsp Worcestershire Sauce

1 Tbsp chili powder

1/4 shredded sharp cheddar cheese

Preparation

  1. Cook beef until browned at med-high heat in large skillet. Add mushrooms, peppers, onions and celery. Cook and stir for 3 mins.

  2. Place mixture into lasagna dish. Stir in all remaining ingredients, except cheese.

  3. Bake, COVERED, at 400F for about 50 mins.

  4. Stir, sprinkle with cheese and let stand covered for 5 mins.