Bison & Mushroom Lasagna - made 1/16/10

1 can cream of mushroom soup (not condensed)
1 lb. ground bison
2 1/4 cups spaghetti sauce w/ mushrooms (used Blue Parrot from Louisville, CO)
6 large mushrooms, sliced
9 no-boil lasagna noodles
3/4 cup shredded mozzarella cheese
1/4 cup Parmesan cheese

1. Heat oven to 400F.

2. Cook bison in skillet until well-browned. Drain, and add to mushroom soup. Stir until well combined.

3. Cover bottom of shallow baking dish (I used a 9x13) lightly with 1/4 cup sauce. Layer:

• 3 noodles
• 1/2 bison mixture
• 3 sliced mushrooms
• 1 cup sauce
• 3 noodles
• rest of bison mixture
• rest of mushroom slices
• 3 noodles
• rest of sauce
• mozzarella, then Parmesan cheese
  

4. Cover, and bake 30 min. or until hot.

5. Heat broiler. Broil 4" from heat for 2 min. or until cheese is golden brown. Let stand 10 min.