Beef & Mushroom Lasagna

By Suzolson

You can feed up to six people with this hearty lasagna recipe featuring ground beef in a creamy mushroom sauce layered with pasta, cheese and Italian tomato sauce.

Ingredients

• 1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom soup
• 1/4 cup milk
• 1 pound ground beef
• 2 cups Prego Fresh Mushroom Italian Sauce
• 9 lasagna noodles, cooked and drained
• 1 cup shredded Italian-blend or mozzarella cheese

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 well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce.

3

Layer half the beef mixture, 3 noodles and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. Top with 3 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.