Beef & Mushroom Lasagna

Campbell's Beef & Mushroom Lasagna Recipe

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


25 min.


1 hr. 7 min.



Bake: 30 min.

Stand: 10 min.

Broil: 2 min.

Cost per recipe: $10.18

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

  • Prego® Fresh Mushroom Italian Sauce

    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


436 448


15g 17g


6g 7g


57mg 58mg


777mg 875mg


46g 46g


4g 4g


27g 26g


9%DV 9%DV


4%DV 4%DV


19%DV 18%DV


19%DV 19%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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