Egg Noodle/ Cream Cheese Lasagna

16
Cassie *

By
@1lovetocook1x

This is not your everyday lasagna...the cream cheese / sour cream mixture gives this lasagna a creaminess and its own unique flavor...I was pleasantly surprised at how good it was...my picky daughter loved it, so that spoke volumes...she likes it better than regular lasagna.

I took a recipe from one of my old cookbooks and tweaked it to the point its not even the same recipe...the only originality left of the original recipe is the use of the sour cream and cream cheese...

Enjoy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
9 - 12
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • COOK TIME DOES NOT INCLUDE TIME FOR SAUCE TO COOK DOWN - YOU CAN ALSO USE STORE BOUGHT SAUCE IF IN A HURRY - AT LEAST 32 OUNCES

  • 1 - 16 oz
    egg noodles, cooked, drained and rinsed well - just until al dente
  • MEAT SAUCE

  • 1/2 lb
    bulk, italian sausage
  • 1/2 - 3/4 lb
    ground beef
  • 3 - 4 clove
    garlic, minced
  • 1 medium
    onion, chopped
  • 1 large
    can, crushed tomatoes
  • 12 oz
    tomato paste
  • 12 oz
    tomato sauce
  • 1/2 c
    beef broth or water
  • 2 1/2 Tbsp
    sugar
  • 3/4 tsp
    fennel seed
  • 2 tsp
    basil, dried
  • 1 tsp
    italian seasoning or oregano
  • 1 tsp
    each - salt & pepper
  • FILLING

  • 16 oz
    sour cream
  • 1 - 8 oz
    cream cheese, softened
  • 1 c
    shredded, mozzarella / provolone pizza blend
  • 1/2 c
    grated parmesan cheese - optional
  • 1/2 tsp
    each - salt & pepper
  • 1 Tbsp
    fresh or dried parsley - chop fresh if using
  • 3/4 tsp
    basil, dried
  • CHEESE FOR LAYERING

  • 1 1/2 c
    shredded mozzarella / provolone pizza blend

How to Make Egg Noodle/ Cream Cheese Lasagna

Step-by-Step

  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!

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