Beef & Mushroom Lasagna

  • Prep 25 min.
  • Total 42 min.
  • Serves 6
  • 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.

POSTED IN: Dinner, Popular, Tomato Sauce

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

    cup 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.

CHOOSE TASTE. CHOOSE PREGO.

TIPS AND TRICKS FOR A MEAL EVERYONE WILL LOVE
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THE SIMPLE TRICK TO MAKE SAUCES THAT STICK.

Don't Rinse Your Pasta

Don't rinse your pasta after cooking it. Doing this washes the starch off the surface, which is what helps the sauce cling to it.