Beef and Mushroom Lasagna

Last week my good friend (and wife to J’s Cousin) had surgery.  Yesterday, I made dinner and took it over to their house.  It was a good excuse to visit and enjoy a meal together.  Oh, and share a favorite recipe for Hunk of Meat Monday.

I found this recipe in a magazine; the original recipe is from Campbell’s Kitchen.  It’s a little different twist on traditional lasagna and the Hubby likes it.

As we sat down to eat dinner the Hubby gave me the “A new recipe?  I am a little leery” look.  I reminded him that I have made this lasagna before and he likes it.  One bite and all was good.  Even if J doesn’t remember the name of a recipe, he seldom forgets the taste.


My Cowboy is not a fan of jarred spaghetti sauce.  I have tried several homemade sauces over the years and his preference is a packet mix.

The packet I used called for:

1 package of Sauce Mix

1 – 6 oz can Tomato Paste

2 1/4 C Water

Bring to a boil, stirring often.  Reduce heat, cover, simmer for 10 minutes, and stir occasionally.


1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup

1/4 cup milk

1 pound ground beef

9 lasagna noodles, cooked and drained – I do not pre-cook my noodles.

1 cup shredded mozzarella cheese – may take more cheese depending on your fondness of melted cheesiness.

I like to shake things up a little bit and add sauteed mushrooms, onion, and garlic!  What’s Beef and Mushroom Lasagna if there are no real mushrooms?


Heat the oven to 400°F.

Stir the soup and milk in a small bowl until smooth.

Stir sauteed mushroom mixture into prepared sauce.

Brown ground beef; add to sauce.

Layer half the beef mixture, 3 noodles and 1 cup soup mixture and cheese in an 11 x 7 x 2-inch baking dish.

Top with 3 noodles, remaining beef mixture, remaining soup mixture and cheese.

Bake for 30-40 minutes or until the lasagna is hot and cheese is golden brown. Let stand for 10 minutes.

This lasagna can be made in advance.  Bring dish to room temperature (about 30 minutes) and bake as directed above.


I got to looking at the 11 x 7 inch pan and just knew I would fill it too full and have a bubbling over mess.  I proceeded by using a 9 X 13 pan.  Here are the additions I made:

It took 5 noodles per layer vs. 3.

I doubled the Cream of Mushroom Soup and milk.  1 can and 1/4 C milk per layer.

More cheese, please.

Beef and Mushroom lasagna was a big hit!

This lasagna is comfort food for a recovering friend and her family.  It’s delicious on a crisp fall day and leaves the Hubby wondering why I don’t  make it more often.


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8 Responses to Beef and Mushroom Lasagna

  1. Candy C. says:

    Looks yummy and easy! I like the mushroominess of it! My hubby always asks “Do I like this?” To which I reply “No, you hated it! That’s why I’m making it again!” LOL!!

    • Robyn says:

      I just volunteer and say “You really liked this the last time I made it!” Always nice to have the Hubby announce he is leery of a dish in front of others. Good thing J’s cousin and family are of good humor.

  2. Janice says:

    Golly gee you make me want lasagna!

  3. What an interesting twist. I love it! I can’t wait to try this with my next lasagna. Thanks for sharing on Hunk of Meat Monday.

  4. Janelle says:

    The meal was awesome! Cousin T asked for it for dinner the next day. Alas, the pie was gone before dawn.

    • Janelle says:

      I should say the company was awesome also! I love getting together to visit with you guys!

      • Robyn says:

        Oh, how sweet! We like getting together with you too. Maybe the memory of this good meal will replace the “hot” dish T likes to bring up on occasion? lol

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