In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Add tomato soup and water. Heat through, stirring occasionally. Remove from heat. In small bowl, combine mushroom soup, 1/2 cup cheese and milk. In 2-qt. Oblong baking dish, spoon half the meat mixture. Top with 3 lasagna noodles. Spoon mushroom soup mixture over lasagna noodles. Top with remaining 3 lasagna noodles and remaining meat mixture. Cover tightly with foil. Bake at 400 degrees for 40 minutes. Uncover; sprinkle remaining 1 1/2 cups cheese over meat mixture. Bake 10 minutes more or until hot and bubbling. Let stand 10 minutes before serving. If desired, garnish with tomato, fresh basil, bay leaves and parmesan cheese.