beef & mushroom lasagna

How To Make beef & mushroom lasagna

• 1

  Heat the oven to 400°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.
• 2

  Layer half the beef mixture, 3 lasagna noodles and 1 C. soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture.
• 3

  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.
• 4

  Prego is the sauce I would use if I didn't make my own. But I do big batches of my sauce at a time for things like this.
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