Easy Classic Beef Lasagna
You’re just a handful of ingredients away from tucking into the perfect weeknight comfort meal - no fuss, all flavor! Campbell’s® Cream of Mushroom Soup and Prego® Italian Sauce come together to make a rich and creamy tomato base infused with earthy mushroom flavor - just brown some beef, boil your noodles, and you’re ready to start layering.
Ingredient
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 1/4 cup milk
- 1 pound ground beef
- 2 cups Prego® Mushroom Italian Sauce or Prego® Traditional Italian Sauce
- 9 lasagna noodles, cooked and drained
- 1 cup shredded Italian cheese blend or mozzarella cheese (about 4 ounces)
Direction
- 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. Garnish with chopped basil or parsley before serving.
