Egg Noodle Cream Cheese Lasagna Recipes

BEST CLASSIC LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
• Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
• As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
• Cook the pasta al dente, according to it's package directions.
• Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.
• Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.
• Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
• Let the lasagna cool for 15-20 minutes before cutting.

CREAM CHEESE LASAGNA RECIPE

Steps:

• Mix together your favorite pasta sauce, 1/2 cup of parmesan cheese, and cooked ground meat and set this mixture aside. (season to taste)
• In a medium sized mixing bowl, add cream cheese, 1/2 cup of parmesan cheese, half of the mozzarella cheese, and sour cream.
• Mix well and set aside.
• In a 9 x 13 baking dish, ladle out a bit of sauce to slightly cover the bottom of the baking dish.
• Lay 3 lasagna noodles on top of the sauce.
• Using half of the cream cheese mixture, spread across the noodles evenly.
• Using half of the pasta sauce mixture, spread across the noodles evenly.
• Repeat and use the rest of the cream cheese mixture, noodles, and sauce.
• Top with remaining shredded mozzarella.
• Cover with foil and bake at 350 degrees for 20 minutes.
• Remove foil and cook for another 10 minutes or until cheese is slightly browned and bubbly.
• Remove from oven and let sit for 15 minutes before slicing and serving.

EASY LAZY LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan.
• Bake in the preheated oven until cheese is golden brown, about 25 minutes.

EGG NOODLE/ CREAM CHEESE LASAGNA

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!

CREAM CHEESE LASAGNA

Steps:

• Cook beef and onion in heavy skillet, drain.
• Stir in tomato sauce and next 6 ingredients. Cook over low heat 10 minutes.
• Combine the cream cheese, cottage cheese, sour cream, and eggs; stir well. Spoon a small amount of meat sauce into a lightly greased baking dish.
• Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and cheese. Repeat layer with rest of ingredients. Sprinkle with parmesan cheese.
• Cover, bake for 30 minutes. Let stand 10 minute before serving.

PHILADELPHIA CREAM CHEESE LASAGNA

Steps:

• BROWN meat in large saucepan. Stir in spaghetti sauce; simmer 5 minutes, stirring occasionally. Remove from heat. In a separate bowl, mix egg, cream cheese, sour cream, and parmesan together.
• LIGHTLY coat bottom of 13x9-inch baking dish with spaghetti sauce mixture. Top with layers of 3 noodles, 1/3 of the cream cheese mixture, then with 1/3 spaghetti sauce mixture, then 1/3 pkg. mozzarella and 1/3 pkg. cheddar. Repeat for 3 layers. Cover.
• BAKE 30 min. or until heated through. Uncover. Bake, uncovered, 15 min. or until cheese is golden. Let stand 5 min. before serving.

THE ULTIMATE LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
• Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
• In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
• To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

EGG NOODLE LASAGNA

Steps:

• Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
• Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
• While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
• Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
• Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
• Let stand 10 minutes before serving.

EGG NOODLE LASAGNA

Steps:

• Cook noodles according to package directions; drain. Add butter; toss to coat. , In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice. , Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.