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Easy Classic Beef Lasagna

An image of prepared Easy Classic Beef Lasagna showing layers of lasagna noodles, ground beef, Prego® Fresh Mushroom Italian Sauce, Campbell's® Condensed Cream of Mushroom Soup and mozzarella cheese.
  • prep time: 25 min
  • total time: 1 hr 5 min
  • serves: 6 people
  • calories: 414 1 serving

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. Not only is this dish oven-ready in 25 minutes, it’s perfect for meal prep; if you’re planning ahead, our freezer-friendly storage tip below ensures you can savor this delicious dish anytime. 


  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 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)
  • 2 tablespoons chopped fresh basil leaves or parsley (for garnish)


  • 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.
    • Boil the lasagna noodles until they’re just al dente before draining the pot. Since the noodles will continue to cook in the oven, you want to make sure they’re not too soft.
    • While not necessary, using a clear baking dish makes it easy to monitor the lasagna’s sides for doneness.
  • 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.  Garnish with chopped basil or parsley before serving.

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Made With

Calories 414
Total Fat 18 g
Sat. Fat 6.9 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 850 mg
Total Carb 32 g
Dietary Fiber 2 g
Sugar 7 g
Protein 25 g
Vitamin D 1 %DV
Calcium 15 %DV
Iron 15 %DV
Potassium 12 %DV
Calories 398
Total Fat 16 g
Sat. Fat 6.7 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 806 mg
Total Carb 33 g
Dietary Fiber 2 g
Sugar 7 g
Protein 25 g
Vitamin D 1 %DV
Calcium 15 %DV
Iron 17 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.