Creamy Beef Lasagna
This creamy beef lasagna is a stick-to-your-ribs entree, thanks to its Stroganoff-like filling. My family loves the delicious taste, and I appreciate that it's inexpensive to fix. —Jane Frawley, Charles Town, West Virginia
Creamy Beef Lasagna Tips
Can I use instant or no-bake lasagna noodles in this recipe?
Yes, no-bake or oven-ready noodles will work in this recipe. For best results, don’t rinse or soak oven-ready noodles prior to assembly. Make sure the entire surface of each noodle is covered with sauce and/or the cream cheese mixture because naked noodles won’t soften properly. Cover the pan with foil so the noodles steam while baking and the edges don’t dry out. Editor’s Note: If you’re using regular lasagna noodles, remember to boil them beforehand, then allow them to cool prior to assembling and baking. And always make sure to avoid these common conundrums when cooking pasta.
Can I use fresh lasagna noodles in this recipe?
Yes, you can use store-bought fresh noodles or your own homemade lasagna noodles. Refer to these pro tips when making homemade pasta. And note that you needn’t parboil fresh lasagna noodles before assembling and baking the lasagna.Can I make this Creamy Beef Lasagna in advance?
Definitely! Simply assemble, cover and store in the refrigerator for 1-2 days before baking. However, we don’t recommend freezing this lasagna for later use because the cream cheese mixture will not freeze well. Here are more delicious ways to enjoy this classic dish. Mangia!
—Amy Glander, Taste of Home Book Editor
—Amy Glander, Taste of Home Book Editor
Ingredients
- 1-1/2 pounds ground beef
- 2 cans (15 ounces each) tomato sauce
- 1/4 cup chopped onion
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic salt
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sour cream
- 1/4 cup 2% milk
- 12 lasagna noodles, cooked and drained
- 1 cup shredded white cheddar cheese
- Optional: minced fresh parsley and crushed red pepper flakes
Directions
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1In 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.
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2Preheat oven to 350°. In a greased 13x9-in. baking dish, layer a third of the meat sauce, 4 noodles and a third of cream cheese mixture. Repeat layers twice.
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3Bake, covered until bubbly, 45-55 minutes. Uncover; sprinkle with cheddar cheese. Bake until cheese is melted and lightly golden, 10-12 minutes. Let stand 15 minutes before cutting. If desired, sprinkle with minced parsley and red pepper flakes.
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