Beef & Mushroom Lasagna
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 497
- Total Fat
- 30
- Saturated Fat
- 13
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 27
- Cholesterol
- 93
- Sodium
- 991
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
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
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.
- Cost per recipe: $10.18