Serves 6
55 min
Beef and Mushroom Lasagna
Recipe GLPRa5af4b7b5a170e
A comforting Italian-inspired layered pasta dish combining seasoned ground beef with a rich mushroom cream sauce and melted cheese. This classic lasagna features tender noodles alternating with savory beef and creamy mushroom layers, baked until golden and bubbly.
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Ingredients
1 pound ground beef
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup milk
2 cups fresh mushroom Italian sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend cheese
Directions
Cook lasagna noodles according to package directions until tender. Drain and set aside to cool slightly.
In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks. Once the beef reaches 160°F internally and shows no pink, drain excess fat if necessary and set aside.
In a large bowl, combine the cream of mushroom soup with the milk, stirring until smooth and well combined.
Add the mushroom Italian sauce and the cooked ground beef to the soup mixture. Stir until all ingredients are evenly distributed.
Preheat your oven to 375°F.
Spread a thin layer of the beef and mushroom sauce mixture on the bottom of a 9x13-inch baking dish.
Arrange 3 cooked lasagna noodles over the sauce, overlapping them slightly.
Spread one-third of the remaining sauce over the noodles, then sprinkle with one-third of the shredded cheese.
Repeat the noodle, sauce, and cheese layers two more times, ending with a final layer of noodles, sauce, and cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the edges are bubbling.
Allow the lasagna to rest for 5 minutes before serving, which helps it set and makes portioning easier.
