TOMATO SOUP LASAGNA

1 LB. GROUND BEEF, 1 MEDIUM ONION, CHOPPED, 1TBSP DRIED
OREGANO OR ITALIAN SEASONING; 1 CARTON RICOTTA CHEESE
4 CUPS UNCOOKED CORKSCREW PASTA ; 2 CANS CAMPBELL TOMATO SOUP (10 3/4OZ. EACH), 1 SOUP CAN WATER;1CUP SHREDDED MOZZARELLA CHEESE.
PREP/COOK TIME 20-25 MIN. SERVE 6

COOK BEEF ,ONION, SEASONING IN LARGE SKILLET UNTIL BROWNED. POUR OFF FAT.
SPOON RICOTTA CHEESE OVER BEEF MIXTURE. TOP WITH PASTA
MIX SOUP AND WATER. POUR OVER PASTA. PRESSING DOWN TO MOISTEN. COVER AND SIMMER ON LOW TO MEDIUM HEAT UNTIL
PASTA IS DONE ABOUT 15-20MIN.
SPRINKLE WITH THE MOZZARELLA CHEESE, COVER AND HEAT TO CHEESE MELTS.
IF YOU WANT TO BROWN THE CHEESE THEN PLACE UNDER BROILER OR
IN PREHEATED OVEN AT 350*F MAKE SURE SKILLET IS OVEN PROOF
UNTIL CHESSE MELTS AND BROWNS.