Tuesday, February 25, 2014

Creamy Beef or Turkey Lasagna

Years ago when I worked in Oklahoma City, there was a restaurant across the hall from us that made the most wonderful lasagna.  Everytime it was their special for the day, I always ordered it.  Several years later, Taste of Home magazine's monthly contest was on lasagna.  I took my chances on one of the recipes and if it wasn't exactly what I used to order, it is just about as close as you can get.

Honestly, I haven't had a lasagna that I wouldn't have another bite.  But this one is at the top of my list.  I've made a few adjustments to this recipe and I cut it in half.  But if you want to make the full serving (which yields 12 servings) in a 9x13 dish, simply double the ingredients (you may need a few extra noodles).

P. S.  Leftovers freeze well.  Simply cut a serving size, wrap first in plastic wrap and then in aluminum foil.  You can let it thaw in the fridge, or simply microwave the frozen portion.


3/4 pounds ground beef or turkey
1 can (15 oz) tomato sauce
1/4 cup chopped onion
1 tsp sugar
1 tsp salt
1 tsp Worcestershire sauce
1 tsp minced garlic
1 package (8 oz) regular or reduced-fat cream cheese, softened
1/2 cup (4 oz) regular or reduced-fat sour cream
2 Tbsp milk
6 no-boil lasagna noodles
1/2 cup (2 oz) shredded mozzarella or cheddar cheese, or a mixture
minced fresh parsley, optional

In a skillet, cook beef or turkey over medium heat until no longer pink; drain.  Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce, and garlic. 

In a mixing bowl, beat cream cheese, sour cream, and milk until smooth.

In a 2-quart square baking dish, layer a fourth of the meat sauce, two noodles, and a third of the cream cheese mixture.  Repeat layers twice.  Top with remaining meat sauce.

Cover and bake at 350F for 40 minutes.  Uncover; sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.

Let stand 15 minutes before cutting.  Sprinkle with parsley.

Recipe Source: Taste of Home magazine, April 2000, p. 28

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