Creamy Beef Lasagna

Total Time Prep: 20 min. Bake: 55 min. + standing
Yield 12 servings
Contest Winner
Test Kitchen Approved
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

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

  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. Preheat 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.
  3. Bake, 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.

Nutrition Facts

1 piece: 429 calories, 28g fat (14g saturated fat), 88mg cholesterol, 1031mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 20g protein.

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
Recipe Creator

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