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Beef & Mushroom Lasagna

Beef & Mushroom Lasagna

4.32 38

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.  Click on “recipe tips” for compete instructions.

serves 6 people


cost per recipe: $9.00

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/4

    cup milk

  • 1

    pound ground beef

  • 2

    cups Prego® Fresh Mushroom Italian Sauce

  • 9

    lasagna noodles, cooked and drained

  • 1

    cup shredded Italian cheese blend or mozzarella cheese (about 4 ounces)

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.  Stir the soup and milk in a small bowl until the mixture is smooth.

Step 2

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.

Step 3

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.

Step 4

Bake for 30 minutes or until the lasagna is hot.  Let stand for 10 minutes before slicing.

Recipe 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.

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Made With
Prego® Fresh Mushroom Italian Sauce

Prego® Fresh Mushroom Italian Sauce

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Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

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Ratings & Reviews

  • Kitty

    January 31, 2017

    Yummy Lasagna

    My sister gave me this recipe many years ago, and it's one of my favorites. I did make a few changes. I doubled the sauce recipe and made my own sauce instead of buying jarred sauce. I also doubled and used the no boil lasagna noodles. I also doubled the soup mixture using one can of regular cream of mushroom and one can of cream of mushroom with roasted garlic to give more flavor. I also added 1 1/2 cup of shredded (not grated) Parmesan cheese and 1/2 cup Monterey Jack cheese (I did not have any Mozzarella cheese on hand) directly to the soup mixture. Baked it covered for 45 minutes (due to the no boil noodles) and then let it stand for 10 minutes before serving. Delicious!

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  • Elizabeth J.

    June 14, 2018

    super easy

    I loved how quick this was to make. very filling and delicious. I think adding a can of mushrooms to the pasta sauce and a cup of shredded carrots to make it more balanced.

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  • Joan W.

    September 23, 2015

    Favorite Lasagna!

    This recipe is so easy! I've made it many times, and I love the flavor of the mushroom soup in it! I might try adding some additional (canned or jarred) mushrooms next time.

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  • kelsey a.

    April 16, 2014

    A family favorite!

    Everyone loved this dish. I used Cream of Mushroom and Garlic soup and added a can of sliced mushrooms. I also tried the "no cook" lasagna noodles for the first time--what a time saver!! It really made it into the oven in 10 minutes. I will definitely make this recipe again.

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  • meg d.

    March 4, 2014

    beef and mushroom Lasagna

    this is great simple to make and tastes great -so soft not over powering with cheese it fun tomake too. easy simple tastes great that is all you need - not expensive stuff to use. i hate to cook but this is so easy - i love to make it now.

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