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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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 Ingredients:
1-1/2 pounds ground turkey or beef |
2 cans (15 ounces each) tomato sauce |
1/4 cup chopped onion |
2 teaspoons sugar |
2 teaspoons salt |
2 teaspoons worcestershire sauce |
1/2 teaspoon garlic salt |
2 packages (8 ounces each) cream cheese, softened |
1 cup (8 ounces) sour cream |
1/4 cup milk |
18 lasagna noodles, cooked and drained |
1 cup (4 ounces) shredded cheddar cheese |
minced fresh parsley, optional |
Directions:
1. 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.
2. In a greased 13-in. x 9-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.
3. 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. Yield: 12 servings.
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