2 cups (500 mL) onion, chopped

2 cups (500 mL) mushrooms, sliced

3 lbs (1.3 kg) lean ground beef

2 tbsp (30 mL) chili powder

3 cans (852 mL) Campbell’s® Condensed Tomato Basil Oregano Soup

3 cups (750 mL) Campbell’s® Ready to Use No Salt Added Beef Broth

4 cups (1 L) light ricotta cheese

3 cups (750 mL) mozzarella, shredded

1 cup (250 mL) Parmesan, grated

12 oven ready lasagna noodles (uncooked)

1 tsp (5 mL) black pepper


Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.

Add the garlic and ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.

Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.

In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, eggs and black pepper. Mix Well.

Preheat oven to 375°F. Spread 2 cups of the meat sauce in the bottom of a 9” x 13” pan. Layer 4 lasagna noodles on top, overlapping noodles slightly to cover the bottom.

Spread half of the cheese mixture over noodles. Layer with 2 ½ cups of meat sauce and 4 lasagna noodles.

Spread the remaining cheese mixture on top of the second layer of noodles, layer with 2 ½ cups of meat sauce and 4 lasagna noodles.

Spread the remaining meat sauce on lasagna noodles, top with parmesan cheese and remaining mozzarella cheese.

Cover with foil and bake for 45 minutes at 375°F.

Uncover and continue to bake for 15 minutes until the top is golden and bubbly. Let stand for 5 minutes before slicing.

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