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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. I am posting this recipe in response to a request. Ingredients:
1 1/2 lbs ground beef |
2 (15 ounce) cans tomato sauce |
1/4 cup chopped onion |
2 teaspoons sugar |
2 teaspoons salt |
2 teaspoons worcestershire sauce |
1/2 teaspoon garlic salt |
2 (8 ounce) packages cream cheese, softened |
1 cup sour cream |
1/4 cup milk |
18 lasagna noodles, cooked and drained |
1 cup shredded cheddar cheese (4 oz.) |
minced fresh parsley (optional) |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain.
2. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt.
3. In a mixing bowl, beat cream cheese, sour cream and milk until smooth.
4. In a greased 13x9 baking dish, layer a fourth of the meat sauce, six noodles and a third of the cream cheese mixture.
5. Repeat layers twice.
6. Top with the remaining meat sauce.
7. Cover and bake at 350ºF for 40 minutes.
8. Uncover; sprinkle with cheddar cheese.
9. Bake 5 minutes or until cheese is melted.
10. Let stand 15 minutes before cutting.
11. Sprinkle with parsley if desired.
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