Baked lasagna, layered with pasta sauce, ground beef, and andouille smoked sausage, seasoned with the trinity and a creamy sauce, finished with shredded mozzarella cheese.
Lasagna can be a bit daunting to prepare, so I have to give a shout-out to Campbell's for this amazingly easy and super delicious lasagna recipe, made with ground beef, andouille sausage and mushrooms.
It's no secret that Campbell's soups are a regular pantry item in this household - we in the south love our southern béchamel sauce - otherwise known to the rest of y'all as Campbell's Cream of Mushroom soup!
I admit that I never thought to use it as a sauce in lasagna though, until later when I made Trisha Yearwood's Baked Spaghetti, and then that secret shortcut my friend taught me to make a crawfish etouffée. Very clever. It works perfectly and is just delicious.
This is a keeper and a go-to I will definitely be making again. It came together fast and was so easy it's ridiculous!
Couple of cooking notes.
The original recipe from the Campbell's recipe site called for a smaller pan than I had, so I used a 9 x 13 inch baking dish and increased the milk, pasta sauce, and lasagna noodles.
I also southernized it a bit with an almost Trinity, some andouille sausage, and since I used a generic Great Value pasta sauce, I bumped up the flavor with a few seasonings and herbs, and added in a small can of mushrooms.
By the way, do check out the Campbell's Kitchen site when you have a moment. There are some fantastic recipes there and they even have a recipe cloud so you can select recipes by mood for pete's sake! Can you say "Chocolaty?" I LOVE that site, and no they did not pay me to say that!
The original recipe also called for layering it a bit different, by putting half of the meat and pasta sauce mixture in the bottom of the pan, topped by 3 noodles, then all of the mushroom sauce, another layer of 3 noodles, the other half of the meat sauce, ending with the last 3 noodles and a topping of the cheese.
Instead, I wanted a layer of noodles on the bottom with only just a smidge of the meat and pasta sauce underneath - just enough so the noodles would not stick and burn. I hated to see all that meat sauce just sitting on the bottom of the pan!
O11n top of that bottom layer of noodles I wanted half of the meat sauce, topped by more noodles, then all of the cream sauce, more noodles, the other half of the meat sauce, noodles and then the cheese. Unfortunately, I realized a little too late that I was a bit short on lasagna noodles, having used some of the package recently to make my Skillet Broken Lasagna, so I had to make do and couldn't layer it how I wanted to. I will remedy this next time!
This was one of those made-on-the-fly-right-out-of-the-pantry meals, and I only had oven ready lasagna noodles on hand. With only a light layer of cheese on top, that top layer of the uncooked noodles had a bit more tooth than I like, requiring a sharp knife to cut through it.
Next time I make this, I will either use regular cooked lasagna noodles as the recipe calls for, or I will at least soften those top noodles a bit with some boiling water. I think that will work well with that top layer, since the rest of the layers of the oven ready pasta cooked just fine.
Seriously, you must give this a try, it is so very easy and simply delicious - enjoy!
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Beef, Andouille and Mushroom Lasagna
Lasagna can be a bit daunting to prepare, so I have to give a shout-out to Campbell's for this amazingly easy and super delicious lasagna recipe, made with ground beef, andouille sausage and mushrooms.
It's no secret that Campbell's soups are a regular pantry item in this household - we in the south love our southern béchamel sauce - otherwise known to the rest of y'all as Campbell's Cream of Mushroom soup!
I admit that I never thought to use it as a sauce in lasagna though, until later when I made Trisha Yearwood's Baked Spaghetti, and then that secret shortcut my friend taught me to make a crawfish etouffée. Very clever. It works perfectly and is just delicious.
This is a keeper and a go-to I will definitely be making again. It came together fast and was so easy it's ridiculous!
Couple of cooking notes.
The original recipe from the Campbell's recipe site called for a smaller pan than I had, so I used a 9 x 13 inch baking dish and increased the milk, pasta sauce, and lasagna noodles.
I also southernized it a bit with an almost Trinity, some andouille sausage, and since I used a generic Great Value pasta sauce, I bumped up the flavor with a few seasonings and herbs, and added in a small can of mushrooms.
By the way, do check out the Campbell's Kitchen site when you have a moment. There are some fantastic recipes there and they even have a recipe cloud so you can select recipes by mood for pete's sake! Can you say "Chocolaty?" I LOVE that site, and no they did not pay me to say that!
The original recipe also called for layering it a bit different, by putting half of the meat and pasta sauce mixture in the bottom of the pan, topped by 3 noodles, then all of the mushroom sauce, another layer of 3 noodles, the other half of the meat sauce, ending with the last 3 noodles and a topping of the cheese.
Instead, I wanted a layer of noodles on the bottom with only just a smidge of the meat and pasta sauce underneath - just enough so the noodles would not stick and burn. I hated to see all that meat sauce just sitting on the bottom of the pan!
O11n top of that bottom layer of noodles I wanted half of the meat sauce, topped by more noodles, then all of the cream sauce, more noodles, the other half of the meat sauce, noodles and then the cheese. Unfortunately, I realized a little too late that I was a bit short on lasagna noodles, having used some of the package recently to make my Skillet Broken Lasagna, so I had to make do and couldn't layer it how I wanted to. I will remedy this next time!
This was one of those made-on-the-fly-right-out-of-the-pantry meals, and I only had oven ready lasagna noodles on hand. With only a light layer of cheese on top, that top layer of the uncooked noodles had a bit more tooth than I like, requiring a sharp knife to cut through it.
Next time I make this, I will either use regular cooked lasagna noodles as the recipe calls for, or I will at least soften those top noodles a bit with some boiling water. I think that will work well with that top layer, since the rest of the layers of the oven ready pasta cooked just fine.
Seriously, you must give this a try, it is so very easy and simply delicious - enjoy!
Unable to view the printable above on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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