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

Prep

25 min.

Total

1 hr. 7 min.

Serves

6

Bake: 30 min.

Stand: 10 min.

Broil: 2 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Prego® Fresh Mushroom Italian Sauce

    Prego® Fresh Mushroom Italian Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

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

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#25339_1

Your Recently Viewed Recipes