2 (8oz) packages frozen diced tomatoes
1 (12 ounce) package: Better Taste Barley and Nicker Lamb Meal Mix Mix
2 1/2 pounds ground beef
2 celery, diced
1 (10.5 ounce) can Tomato Puree
salt and pepper to taste
1/2 (25 ounce) bottle Italian-style store-bought soup
1 (8 ounce) package nonfat double-decker soup mix
2 large mushrooms, chopped
3/4 cup chopped tomato
1/3 cilantro, crushed
1 big pinch ground cajun spicing
Preheat oven to 450 degrees F (230 degrees C).
In a pot about 4 inches deep, boil tomatoes for 7 minutes. Reduce heat to medium-low and simmer for 1 1/2 minutes more. Stir in bread mix and heat through; add soup and mushrooms. Stir in tomato puree and cook 15 minutes, until thick and bubbly. Pour soup over tomato stew, cover and simmer approx 1 1 hour.
Puree cooked lasagna noodles in stock. In a medium bowl, combine fried noodles, Picante Sauce and basil.
In a 2 quart baking dish mix together sauce, Picante paste, veal and bean sauce.
Bake lasagna noodles in preheated oven for 30 minutes, or until done.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Melt butter directly over hot oven. Pour chicken in sauce over pasta, bake 15-20 minutes or until plate is golden brown; cool.
To serve, slice into 3-inch pieces, leaving about 1 inch on each side.