Beef & Mushroom Lasagna

Beef & Mushroom Lasagna


(1 vote) 5 1

You can feed up to six people with this hearty lasagna recipe featuring creamy mushroom sauce and Italian tomato sauce layered between sheets of pasta with cheese and beef.

Time needed

25 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1/4 C. milk
  • 1 lb. ground beef
  • 2 C. Prego® Fresh Mushroom Italian Sauce
  • 9 cooked lasagna noodles
  • 1 C. shredded Italian-blend or mozzarella cheese

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Heat the oven to 400°F.  Stir the soup and milk in a small bowl until the mixture is smooth. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
Layer half the beef mixture, 3 lasagna noodles and 1 C. soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture.

Sprinkle with the cheese. Cover the baking dish. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish. Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.

Reviews (1)

  • wonderfully delicious and easy! I added chopped onion to the ground meat and used Ragu Old World Style sauce with a 1/4 tsp of dried basil and a small can of mushroom stems and pieces. My husband normally doesn't like anything "new", but this was a HUGE hit and even better heated up for lunch the next day!

    Flag as inappropriate weewhoa53  |  December 21, 2009

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