Beef & Mushroom Lasagna

  • Prep25 min.
  • Total1 hr. 7 min.
  • serv 6

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.

POSTED IN: Dinner, Popular, Tomato Sauce


  • 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

    cup Prego® Fresh Mushroom Italian Sauce

  • 9

    lasagna noodles, cooked and drained

  • 1

    cup shredded Italian cheese blend or mozzarella cheese (about 4 ounces)


    • 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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