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Beef & Mushroom Lasagna

We’ve got the easiest lasagna you’ll ever make with only 6 ingredients! Prego® Sauce and Mushroom Soup come together to make a rich and creamy tomato sauce infused with earthy mushroom flavor. Even better is our make ahead freezer tip so you can enjoy this any night of the week.
Makes 6 Servings
Hands-On Time: 
Total Time: 
About the Chef
Campbell Soup Company
Tips : Make Ahead Freezer Meal: Cook the beef and cool completely. Assemble lasagna as directed (including topping with the cheese), wrap tightly (add a layer of parchment on top under the foil so the cheese won’t stick) and freeze. From frozen, bake, covered, for 1 hour 5 minutes or until hot. Or, thaw in the refrigerator, covered, for 50 minutes or until hot.
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 well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce
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
Bake for 30 minutes or until the lasagna is hot. Let stand for 10 minutes before slicing