Beef and Mushroom Lasagna

Beef and Mushroom Lasagna

25

"You can feed up to six people with this hearty lasagna recipe featuring creamy mushroom sauce and Italian tomato sauce layered between sheets of pasta with cheese and beef."

Ingredients

1 h 7 m {{adjustedServings}} servings 438 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 936 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
  2. 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.
  3. Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
  4. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
  5. Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
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Reviews

25
  1. 33 Ratings

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I had seen this recipe advertised everywhere so I decided to finally give it a shot. This was a yummy and easy to make, great for a weeknight meal, especially if you are able to prepare it the n...

I've made this lasagna often because it's so easy and tastes so good! I've always followed the recipe closely, except I use whole wheat lasagna noodles and fresh mushrooms for added flavor. No...

Easy and fairly quick (a good kid's meal). Go ahead and place a layer of noodles out first and take the layering from there (easier to serve after it's baked!)