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.
CREAMY BEEF or TURKEY LASAGNA (6 servings)
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