Monday, April 4, 2011

Mmmmm... Creamy Beef Lasagna

Time for another delicious recipe!  A friend of mine served this lasagna at a dinner party, and it was love at first bite.  It skips the ricotta and ads something even creamier for a texture to die for and a flavor that tops any lasagna I've ever eaten!  Without further ado, I give you....
Creamy Beef Lasagna

1 1/2 pounds ground beef
2 (15oz) cans tomato sauce
1/4 cup chopped onion
2 teaspoons sugar
2 teaspoons salt
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
2 (8oz) packages cream cheese, softened
1 cup (8oz) sour cream
1/4 cup milk
12 lasagna noodles
1 cup shredded cheese (recipe calls for cheddar, I prefer mozzarella)
minced fresh parsley (optional)

     In a medium 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 13x9x2 baking dish layer 1/4 of the meat sauce, 4 noodles and 1/3 of the cream cheese mixture.  Repeat layers twice.  Top with remaining meat sauce. 
     Cover and bake at 350 degrees for 40 minutes.  Uncover, sprinkle with shredded cheese and bake 5 minutes longer, or until cheese is melted. 
     Let stand 15 minutes before cutting.  Sprinkle with parsley.  (makes 12 servings)


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