EGG NOODLE/ CREAM CHEESE LASAGNA
This is not your everyday lasagna...the cream cheese / sour cream mixture gives this lasagna a creaminess and its own unique flavor...I was pleasantly surprised at how good it was...my picky daughter loved it, so that spoke volumes...she likes it better than regular lasagna. I took a recipe from one of my old cookbooks and...
Provided by Cassie *
Categories Casseroles
Time 55m
Number Of Ingredients 26
Steps:
- 1. Cook your pasta and drain well...do not over cook...it will cook more in the sauce, you don't want it mushy.
- 2. Make the sauce first as it has to cook for 1 hour and 15 minutes. Or use at least 32 ounces store bought. In a Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until veggies are tender and meat is no longer pink. Drain. Stir in crushed tomatoes, tomato paste, tomato sauce, broth or water. Stir in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 hour 15 minutes, stir occasionally.
- 3. In a bowl, mix cream cheese with the sour cream until smooth. I use hand mixer. Stir in the seasoning and cheeses.
- 4. Preheat oven to 350 degree F. Spray a 9 x 13 pan with nonstick cooking spray. You can use a bit larger deep pan if you have, as this comes clear to the top. I bake mine on a cookie sheet in case it bubbles over. Ladle about 2 cups sauce on bottom of dish, and spread evenly. ( this may seem like a lot of sauce, throughout the recipe, but the noodles suck it right up.) Place half the noodles on top of the sauce, spreading evenly. Spread 1/2 the cream cheese mixture over the noodles. Next 1 cup shredded cheese.
- 5. Next, another 2 cups sauce. Spread evenly. The rest of noodles, cream cheese mixture and 1/2 of remaining cheese. (Save some for on top of final layer of sauce.) Now, spread enough sauce to coat the top. ( you will have sauce left, which you can freeze for another use.) Sprinkle remaining cheese over top and I sprinkle with some dried parsley.
- 6. Bake for 40 - 45 minutes or until bubbly and starting to brown. Remove lasagna from oven and let set up for 5 - 10 minutes. Can serve with extra sauce. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Okuhle Sikhakhane
[email protected]This lasagna was okay, but not great. I think I would have liked it better with a different type of cheese.
darragh
[email protected]I'm not sure what I did wrong, but my lasagna didn't turn out well. The noodles were too mushy and the filling was too runny.
Md Sany
[email protected]I followed the recipe exactly and the lasagna turned out perfectly! I would definitely recommend this recipe to others.
Adj Feni1
[email protected]This lasagna was a lot of work to make, but it was worth it! It was the best lasagna I've ever had.
Aaditya Mahato
[email protected]The lasagna was a bit too rich for me, but the flavors were good. I think I would have liked it better with a lighter filling.
Duduzile Precious
[email protected]This lasagna was a bit bland for my taste. I think I would have liked it better with a more flavorful sauce.
Dawn Ross
[email protected]I'm not a big fan of lasagna, but this recipe changed my mind! The egg noodles and cream cheese filling were a delicious combination.
sanjana Pun
[email protected]This lasagna was easy to make and turned out great! I used whole wheat noodles and low-fat cream cheese to make it a bit healthier.
MAHAR MUHAMMAD RAZZAQ SAIL
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it. The flavors were perfect and the texture was amazing.
Eddy Owie
[email protected]This lasagna was a hit with my family! The egg noodles gave it a unique and delicious twist, and the cream cheese filling was creamy and flavorful. I will definitely be making this again.