Beef & Mushroom Lasagna

You can feed up to six people with this hearty lasagna recipe featuring ground beef in a creamy mushroom sauce layered with pasta, cheese and Italian tomato sauce.

At a glance

Prep

25 min.

Total

1 hr. 7 min.

Serves

Bake: 30 min.

Stand: 10 min.

Broil: 2 min.

Made With

Campbell's® Condensed Cream of Mushroom Soup
Prego® Fresh Mushroom Italian Sauce

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What You'll Need

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 lasagna noodles, cooked and drained
1 cup shredded Italian-blend or mozzarella cheese (about 4 ounces)

How to Make It

1
Heat the oven to 400°F. Stir the soup and milk in a small bowl until the mixture is smooth.
2
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce.
3
Layer half the beef mixture, 3 noodles and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. Top with 3 noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
4
Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
5
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

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Recipe Nutritional Information

Made With	Campbell's 98% FF Cream of Mushroom Soup	Campbell's Cream of Mushroom Soup
Calories	436	448
Total Fat	15g	17g
Saturated Fat	6g	7g
Cholesterol	57mg	58mg
Sodium	777mg	875mg
Total Carbohydrate	46g	46g
Dietary Fiber	4g	4g
Protein	27g	26g
Vitamin A	9%DV	9%DV
Vitamin C	4%DV	4%DV
Calcium	19%DV	18%DV
Iron	19%DV	19%DV