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READY IN ABOUT 1¼ hrs

Beef and Mushroom Lasagna

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Read Reviews (23)

"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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Original recipe makes 6 servings Change Servings

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 pound ground beef

2 cups Prego® Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese

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Directions

Heat the oven to 400 degrees 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 cup 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.

Kitchen-Friendly View

PREP 25 mins
COOK 42 mins
READY IN 1 hr 7 mins

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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.

—Camp Cookie

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Most Helpful Critical Review

Jan 04, 2010

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!)

—mjc

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31 Ratings

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Feb 16, 2010

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.

—newchefgirl

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Jul 14, 2010

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.

—sunny

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Jan 11, 2010

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!

—Debster

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Aug 29, 2011

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!

—Jondra

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Jan 13, 2011

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!

—pandabear

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Jan 29, 2010

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!

—beaufoster

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Nutrition

Calories
438 kcal
22%

Carbohydrates
40.4 g
13%

Cholesterol
65 mg
22%

Fat
19.8 g
30%

Fiber
4 g
16%

Protein
24 g
48%

Sodium
936 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beef and Mushroom Lasagna

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 438
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
Saturated Fat 8.5g 42 %
Cholesterol 65mg 22 %
Sodium 936mg 37 %
** Potassium 251mg 7 %
Total Carbohydrates 40.4g 13 %
Dietary Fiber 4g 16 %
Protein 24g 48 %
Sugars 9.4g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 22 %
** Iron 23 %
** Thiamin 2 %
** Niacin 59 %
** Vitamin B6 12 %
** Magnesium 12 %
** Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.