Ingredients for Beef And Mushroom Lasagna
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1/2 cup milk
- 1 lb ground beef
- 1 (15 ounce) can tomato sauce
- 9 cooked lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (10 ounce) package frozen sliced mushrooms, thawed and drained
- 1/2 cup grated Parmesan cheese
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How to Make Beef And Mushroom Lasagna
- Preheat oven to 375°F (190°C).
- Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add the sliced mushrooms to the skillet and cook until softened, about 5-7 minutes.
- Stir in the tomato sauce, cream of mushroom soup, milk, oregano, garlic powder, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Spread half of the remaining meat sauce over the noodles.
- Sprinkle half of the mozzarella and half of the Parmesan cheese over the sauce.
- Repeat layers: noodles, remaining meat sauce, remaining mozzarella and Parmesan cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 27 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
- Let stand for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
50g
Fat
60g
Carbs
6g
