Source:
Campbell's Recipes
Tagged With:
6 servings
|
Beef & Mushroom Lasagna
You can feed up to six people with this hearty lasagna recipe featuring ground beef in a creamy mushroom sauce layered with pasta, cheese and Italian tomato sauce. |
Rating:
Rate This Recipe |
Serves:
6 servings
Prep Time:
25 minutes
Cook Time:
32 minutes
|
|
|
|
|
| |
|
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
|
|
1/4 cup milk
|
|
1 pound Ground Beef
|
|
2 cups Prego® Fresh Mushroom Italian Sauce
|
|
9 lasagna noodle, cooked and drained
|
|
1 cup shredded Italian-blend or mozzarella cheese (about 4 ounces)
|
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. Uncover the baking dish.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 448, Total Fat 17g, Saturated Fat 7g, Cholesterol 58mg, Sodium 875mg, Total Carbohydrate 46g, Dietary Fiber 4g, Protein 26g, Vitamin A 9%DV, Vitamin C 4%DV, Calcium 18%DV, Iron 19%DV
Nutritional Values per Serving using Campbell's 98% FF Cream of Mushroom Soup: Calories 436, Total Fat 15g, Saturated Fat 6g, Cholesterol 57mg, Sodium 777mg, Total Carbohydrate 46g, Dietary Fiber 4g, Protein 27g, Vitamin A 9%DV, Vitamin C 4%DV, Calcium 19%DV, Iron 19%DV
Tips:
|
|
|