Beef & Mushroom Lasagna

By kas_9232

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.

*EACHSERVING*
Calories: *448*
Fat: *15g*
Fiber: *4g*
Protein: *27g*
Sodium: *875mg*

Ingredients

• 1 can (10 3/4 ounces) 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

Details

Servings 6

Preparation

Step 1

*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 it’s well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
*3* .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.
*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.