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beef & mushroom lasagna

a recipe by
Butch Fertic
Kissimmeee, FL

Make Great Meals. Get Great Smiles. It's Amazing.

serves 6
prep time 35 Min
cook time 25 Min
method Bake

Ingredients For beef & mushroom lasagna

  • 1 can
    10 3/4 oz. condensed cream of mushroom soup
  • 1/4 c
  • 1 lb
    . ground beef
  • 2 c
    prego fresh mushroom italian sauce
  • 9
    cooked lasagna noodles
  • 1 c
    shredded italian-blend or mozzarella cheese

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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