"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." — Campbell's Kitchen
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
Prego® Fresh Mushroom Italian Sauce
cooked lasagna noodles
shredded Italian-blend or mozzarella cheese
I had seen this recipe advertised everywhere so I decided to finally give it a shot. This was a yummy and easy to make, great for a weeknight meal, especially if you are able to prepare it the night before. I used a whole jar of the mushroom tomato sauce and a small can of sliced mushrooms in with the tomato sauce layer. I also did not use the broiler, I just removed the foil and continued to let it bake instead.
Easy and fairly quick (a good kid's meal). Go ahead and place a layer of noodles out first and take the layering from there (easier to serve after it's baked!)
I've made this lasagna often because it's so easy and tastes so good! I've always followed the recipe closely, except I use whole wheat lasagna noodles and fresh mushrooms for added flavor. No need to put under the broiler, just remove foil and bake until cheese is golden.
My husband and I both hate cottage cheese and/or ricotta in lasagna. This was such a great alternative that it is now /THE/ recipe in our house.
I made this yesterday and really liked it. The only thing I added was a layer of fresh mushrooms. I'll definitely make this again -- quick & easy & delicious!
I still added a carton of Ricotta cheese to the soup and milk mixture because I love Ricotta in Lasagna. Also, used Traditional Prego sauce and added fresh mushrooms to the sauce instead. If you love mushrooms, you must try this Lasagna!
This is by far the best lasagna recipe I've found. I added a cup of cottage cheese to the meat sauce, an extra layer of noodles on the bottom, and lots of extra cheese on top. YUMMY!
I made this the other evening for my boyfriend and I. As I was putting it together I could see his face and he looked very worried! I think the lack of Ricotta and addition of mushroom soup was the problem. However, once it came out of the oven and he took the first bite he was won over. This is a lighter lasagna than typical but with all (or even more) of the taste. I didn't have mushroom Italian sauce so used regular but otherwise followed the recipe exactly. We just finished the leftovers and he is already asking when I will make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Mushroom Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 178
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