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Cream Cheese Lasagna
This is a recipe that I developed to combat the 'spaghetti sauce' lasagnas that have polluted the recipe world. This is a versatile recipe that allows for some ingredients to be omitted. Omit meat to turn this dish into a vegetarian delight. An additional baking dish may be needed. I usually need to split this recipe to accommodate the vegetarian in my life (I prefer to be the carnivore). This dish ...more
This is a recipe that I developed to combat the 'spaghetti sauce' lasagnas that have polluted the recipe world. This is a versatile recipe that allows for some ingredients to be omitted. Omit meat to turn this dish into a vegetarian delight. An additional baking dish may be needed. I usually need to split this recipe to accommodate the vegetarian in my life (I prefer to be the carnivore). This dish can be made ahead of time and set in the refrigerator or frozen to be baked later.
Ready in 2 hours 15 mins
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 (28 ounce) can crushed or diced tomatoes
- 2 tablespoons sugar
- 1 (15 ounce) can tomato sauce
- 2 teaspoons basil
- 1 teaspoons rosemary
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fennel seed
- 1/2 teaspoon marjoram
- 12 dry lasagna noodles
- 16 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 16 ounces cream cheese
- 2 eggs
- 1 teaspoon salt
- 2 tablespoons dried parsley
- 1 pound shredded mozzarella cheese
Preparation method
Prep: 1 hour | Cook: 1 hour | Extra time: 15 mins2 (6 ounce) cans tomato paste can be substituted for tomato sauce. You can use white or brown sugar for this recipe. Crushed red pepper can be substituted for ground black pepper. Cottage cheese can be substituted for ricotta cheese.
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