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!
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Lazarus Ochiwu
[email protected]Perfect for a weeknight meal.
Arti Januzi
[email protected]So easy to make and so yummy!
Evangelist Solomon Josephus Demby
[email protected]Will definitely make again!
Danny Guidry
[email protected]Delicious!
binish Jutt3
[email protected]I followed the recipe exactly, but my lasagna turned out dry. I think I might have overcooked the noodles. Next time, I will cook them for a shorter amount of time.
rajnish kumar
[email protected]This lasagna was easy to make and tasted great! I used whole wheat egg noodles and low-fat cream cheese to make it a bit healthier. It was a big hit with my family, and I will definitely be making it again.
tawfiqul islam
[email protected]This lasagna was a bit too rich for my taste, but my husband loved it. The egg noodles were a nice change from traditional lasagna noodles, but I think I would prefer to use regular lasagna noodles next time.
Itzel Uresti
[email protected]I was skeptical about using egg noodles in lasagna, but I was pleasantly surprised! The noodles held up well and didn't get mushy. The cream cheese filling was also delicious and creamy. I will definitely be making this again.
Damilare horla
[email protected]I've made this lasagna twice now, and it's become a new favorite in our house. It's so easy to make, and the results are always delicious. The egg noodles cook up perfectly, and the cream cheese filling is creamy and flavorful. I love that I can cust
bangladesh tube
[email protected]This lasagna was a hit with my family! The egg noodles were a great substitute for traditional lasagna noodles, and the cream cheese filling was rich and flavorful. I added some chopped spinach and mushrooms to the filling for extra veggies, and it t