Campbell's Kitchen Home > Recipes > Beef & Mushroom Lasagna

Beef & Mushroom Lasagna

You can feed up to six people with this hearty lasagna recipe featuring creamy mushroom sauce and Italian tomato sauce layered between sheets of pasta with cheese and beef.

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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup  (Regular or 98% Fat Free)

1/4 cup milk

1 pound ground beef

2 cups Prego® Fresh Mushroom Italian Sauce

9 cooked lasagna noodles

1 cup shredded Italian-blend or mozzarella cheese

  • Heat the oven to 400°F.  Stir the soup and milk in a small bowl until the mixture is smooth.
  • Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
  • Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
  • Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
  • Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

Ratings & Reviews

(21) Average rating from 21 members

  • Submitted by: raquel l.

    Date: 08/30/2010

    This was absolutely delicious. This is the only lasagna I make now. I sautee onions and garlic with the hamburger and add some seasonings. Yum-O

  • Submitted by: Amy V.

    Date: 07/12/2010

    I loved it and my husband loved it. We'll definitely make it again.

  • Submitted by: Carol G.

    Date: 06/28/2010

    This was easy to make and most of the ingredients can be kept on hand so it can be a last minute decision to make. I too used no boil noodles so I layered it like this: sauce on the bottom of the pan, three noodles, half the soup, three noodles, rest of soup, thee noodles, rest of sauce and cheese on top. The no boil noodles need to be covered in liquid to cook properly. It was definitely lighter than regular lasagna, took less time to get in the oven and cooked quicker. Definitely will prepare again. I did use a 13X9X2 inch pan which is what I normally cook lasagna in.

  • Submitted by: Michelle C.

    Date: 06/13/2010

    I loved this recipe! It is a good change from traditional lasagna. I found it easy to make after working all day and with 2 young kids running around. I have picky eaters in my house and my husband and 5 year old likes it. The next time I make it, I am going to add some fresh mushrooms.

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe†
Calories 448 436
Total Fat 15g 17g
Saturated Fat 7g 6g
Cholesterol 57mg 58mg
Sodium 875mg 777mg
Total Carbohydrates 46g 46g
Dietary Fiber 4g 4g
Protein 27g 26g
Vitamin A 9%DV 9%DV
Vitamin C 4%DV 4%DV
Calcium 18%DV 19%DV
Iron 19%DV 19%DV

*Primary Recipe

†Alternate Recipe

(21)

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At a Glance

Source: Campbell's Kitchen

Prep: 25 minutes

Bake: 30 minutes

Broil: 2 minutes

Stand: 10 minutes

Cost per recipe: $10.18

Makes: 6 servings

Nutrition per Serving

Calories: 448

Fat: 15g

Fiber: 4g

Protein: 27g

Sodium: 875mg


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