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.
How To Make Beef & Mushroom Lasagna
Ingredients
- 6 sheets lasagna pasta
- ¼ cup whole milk
- 10¾ oz cream of mushroom soup
- 1 tbsp olive oil
- 1 lb ground beef
- 2 cups tomato sauce, preferably Prego® Fresh Mushroom Italian Sauce
- 1 cup mozzarrella cheese, or Italian-blend, shredded
- salt and ground black pepper, to taste
Instructions
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Heat the oven to 400 degrees F.
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Combine the soup and milk in a small bowl until the mixture is smooth.
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Saute the beef in a 10-inch skillet with hot oil over medium-high heat until it's well browned, stirring often to separate meat.
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Pour off any excess fat, add the tomato sauce, and mix to combine.
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Layer â…“ of the beef mixture, 2 lasagna pasta sheets, and â…“ of the soup mixture in a 2-quart shallow baking dish. Repeat until both mixtures and pasta sheets are used.
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Sprinkle with the cheese.
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Cover the baking dish with foil and bake for 30 minutes or until the lasagna is hot.
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Uncover the baking dish and broil 4 inches from the heat for 2 minutes or until the cheese is golden brown.
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Let stand for 10 minutes.
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Garnish with parmesan and parsley. Serve hot.
Nutrition
- Sugar: 5g
- :
- Calcium: 44mg
- Calories: 373kcal
- Carbohydrates: 28g
- Cholesterol: 57mg
- Fat: 20g
- Fiber: 2g
- Iron: 3mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 1g
- Potassium: 614mg
- Protein: 20g
- Saturated Fat: 7g
- Sodium: 845mg
- Trans Fat: 1g
- Vitamin A: 370IU
- Vitamin C: 6mg
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