CREAM CHEESE LASAGNA
I know, not another lasagna recipe. This is a delicious change from the usual recipe. My husband loves it because of the cream cheese and pepperoni in it. I don't remember were I got it but, have had it for years. Hope you will try it.
Provided by momstar
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook beef and onion in heavy skillet, drain.
- Stir in tomato sauce and next 6 ingredients. Cook over low heat 10 minutes.
- Combine the cream cheese, cottage cheese, sour cream, and eggs; stir well. Spoon a small amount of meat sauce into a lightly greased baking dish.
- Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and cheese. Repeat layer with rest of ingredients. Sprinkle with parmesan cheese.
- Cover, bake for 30 minutes. Let stand 10 minute before serving.
Nutrition Facts : Calories 591.7, Fat 36.8, SaturatedFat 17.4, Cholesterol 166.8, Sodium 1074, Carbohydrate 31.2, Fiber 2.5, Sugar 7.3, Protein 33.9
CREAMY LASAGNA
Love the enthusiasm your family shows when they find out they're having lasagna for dinner? Wait 'til you see how they respond to our Creamy Lasagna.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 9 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Brown meat with onions in large skillet; drain. Stir in pasta sauce and water; set aside. Mix cream cheese spread and milk in medium bowl until blended. Add ricotta, 1 cup mozzarella and Italian seasoning; mix well.
- Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 6 noodle pieces, half the cream cheese mixture and 1 cup of the remaining meat sauce. Repeat layers. Top with remaining noodles and meat sauce; cover.
- Bake 45 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 10 min. before serving.
Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 85 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
CREAMY BEEF LASAGNA
The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. My family loves the delicious taste, and I appreciate that it's inexpensive to fix. -Jane Frawley, Charles Town, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a bowl, beat cream cheese, sour cream and milk until smooth. , In a greased 13x9-in. baking dish, layer a fourth of the meat sauce, six noodles and a third of cream cheese mixture. Repeat layers twice. Top with remaining meat sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.
Nutrition Facts : Calories 403 calories, Fat 20g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 795mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CREAMY, CHEESY LASAGNA
My modifications on an old classic - easy to put together, and yummy comfort food! Please note the title - beware: less is not more here :)
Provided by LorenLou
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a dutch oven or very large skillet, brown the meat. Add the onion powder and garlic and cook a couple of minutes more.
- Stir in the tomato sauce, paste, water and seasonings.
- Cover, and simmer, stirring occasionally for 30 minutes.
- With mixer or food processor, mix the cream cheese, ricotta and eggs.
- Preheat oven to 350, and spray a large lasagna pan (11x15) with cooking spray.
- Layer half the noodles in the bottom of the pan, breaking the noodles as needed.
- Add half of the meat sauce, and spread evenly over the noodles.
- Gently spread the cream cheese/ricotta mixture evenly over the sauce.
- Lay the sliced Mozzarella on top of the cream cheese layer, covering completely.
- Lay the remaining lasagna noodles on top of this.
- Top with remaining meat sauce.
- Sprinkle the Parmesan over the entire casserole.
- Bake for 25 minutes. Cool 15 minutes before cutting.
- NOTE: You could divide this into two smaller casseroles and freeze one.
Nutrition Facts : Calories 520.6, Fat 28.3, SaturatedFat 15.3, Cholesterol 151.3, Sodium 1188.6, Carbohydrate 31.9, Fiber 3.2, Sugar 8.1, Protein 35.3
SUPER CHEESY HOMETOWN LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
- For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
- In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
- Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
- Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.
PHILADELPHIA CREAM CHEESE LASAGNA
Steps:
- BROWN meat in large saucepan. Stir in spaghetti sauce; simmer 5 minutes, stirring occasionally. Remove from heat. In a separate bowl, mix egg, cream cheese, sour cream, and parmesan together.
- LIGHTLY coat bottom of 13x9-inch baking dish with spaghetti sauce mixture. Top with layers of 3 noodles, 1/3 of the cream cheese mixture, then with 1/3 spaghetti sauce mixture, then 1/3 pkg. mozzarella and 1/3 pkg. cheddar. Repeat for 3 layers. Cover.
- BAKE 30 min. or until heated through. Uncover. Bake, uncovered, 15 min. or until cheese is golden. Let stand 5 min. before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY LASAGNA ROLL-UPS
Creamy cheese, pasta sauce and ground beef get wrapped up in noodles and baked in this fun take on traditional lasagna.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Brown meat with garlic in large skillet; drain. Stir in pasta sauce, tomatoes and 1/4 cup Parmesan. Remove from heat. Mix cream cheese spread, milk and Italian seasoning in medium bowl until blended. Add eggs, shredded cheese and parsley; mix well.
- Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Spread each noodle with 3 Tbsp. cream cheese mixture; roll up. Place, seam sides down, over sauce in dish.
- Top with remaining meat sauce and Parmesan; cover. Bake 45 to 50 min. or until heated through.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
CREAMY CHEESY BEEFY LASAGNA
This recipe is very flexible. I'd imagine that you could use vegetables or tempeh instead of beef if you wanted, and different cheeses if you wanted it less creamy.
Provided by Julia M.
Categories Meat
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cook lasagna noodles al-dente (until they are no longer brittle), drain.
- Brown ground beef, drain.
- Add sauce to cooked meat.
- Combine ricotta cheese, cream cheese, and sour cream.
- Layer half of the noodles in a 13 x 9 inch casserole dish (or 2 1/2 quarts).
- Top with half the beef mixture, then half the cheese mixture.
- Repeat layers, then top with mozzarella cheese.
- Bake at 350° for 30 minutes.
Nutrition Facts : Calories 480.1, Fat 29, SaturatedFat 15.3, Cholesterol 109.3, Sodium 552.7, Carbohydrate 28.4, Fiber 2.3, Sugar 7.8, Protein 25.6
EASY CHEESY LASAGNA(NO BOIL)
A no boil lasagna that uses regular lasagna noodles. Easy to assemble, but allow enough time to cook. Family favorite for decades, especially the Florentine version. The Florentine version is vegetarian. To make this easier, I have bought already shredded cheese. The Italian mixed cheese is especially good. I found this recipe on the back of a Golden Grain/Mission Lasagna noodle box decades ago. I
Provided by Chef Zephyr
Categories European
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°.
- Use a 9x13 GLASS pan.
- Brown ground beef or sausage with onion and garlic.
- Drain off fat.
- Return beef mixture to skillet.
- Stir in spaghetti sauce and water.
- In a small bowl, combine ricotta, Parmesan and parsley; set aside.
- In 13x9" glass pan, layer 1/3 of sauce.
- Layer half of uncooked lasagna noodles. (I often stagger the noodles from end to end as well as overlap them a bit. Centering the noodles in the middle instead of to one end.).
- Layer one half of ricotta mixture and half of mozzarella.
- Cover with 1/3 sauce.
- Repeat layers, ending with sauce mixture.
- Cover tightly with foil.
- Bake 1 hour,.
- Uncover, sprinkle with extra parmesan . Let stand 10 minutes before serving.
- For Florentine, omit meat and parsley. Stir onion, garlic and one 10 oz. package frozen chopped spinach that has been thawed and drained and 1/8 teaspoons nutmeg into cheese mixture. Layer as above. I often use steamed, chopped fresh spinach.
- Microwave directions: ( I have never used these) Prepare as above except use plastic wrap and vent corner. Microwave on high for 10 minute or until sauce boils. Microwave at 50% power for 30-35 minute or until pasta is tender, rotating dish after 15 minute Uncover: top with parmesan cheese. Let stand 10 minute before serving. These directions were for older microwaves, so be careful with the times.
Nutrition Facts : Calories 515.3, Fat 29.2, SaturatedFat 15.3, Cholesterol 108.4, Sodium 686.4, Carbohydrate 28.5, Fiber 2.3, Sugar 6.5, Protein 33.2
CREAMY BEEF LASAGNA
The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. Submitted to Taste of Home by Jane Frawley, Charles Town, West Virginia. I am posting this recipe in response to a request.
Provided by Miss Annie
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain.
- Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt.
- In a mixing bowl, beat cream cheese, sour cream and milk until smooth.
- In a greased 13x9 baking dish, layer a fourth of the meat sauce, six noodles and a third of the cream cheese mixture.
- Repeat layers twice.
- Top with the remaining meat sauce.
- Cover and bake at 350ºF for 40 minutes.
- Uncover; sprinkle with cheddar cheese.
- Bake 5 minutes or until cheese is melted.
- Let stand 15 minutes before cutting.
- Sprinkle with parsley if desired.
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