Beef and Mushroom Lasagna

READY IN: 57mins
Recipe by mailbelle

From a Campbell's Soup ad in a magazine.

Top Review by JennMcQ

Very good lasagna..soemthing a little different than your mom's homemade lasagna. I used Ragu Chunky Mushroom sauce, and really loved this recipe. The only thing is that I barely have enough of the meat sauce to complete layers. But very yummy!

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 14 cup milk
  • 1 lb ground beef
  • 2 cups pasta sauce (suggested sauce is Prego Fresh Mushroom Italian Sauce)
  • 9 cooked lasagna noodles
  • 1 cup shredded mozzarella cheese


  1. Heat oven to 400°. Stir soup and milk in small bowl until smooth.
  2. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
  3. Layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture in 2-quart shallow baking dish.
  4. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
  5. Bake 30 minutes or until hot. Uncover baking dish.
  6. Heat broiler. Broil 4" from heat for 2 minutes or until cheese is golden brown. Let stand 10 minutes.

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