Lasagna With Cream Cheese Instead Of Ricotta Food

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CREAM CHEESE LASAGNA RECIPE



Cream Cheese Lasagna recipe image

This Cream Cheese Lasagna recipe is my secret weapon for impressing my friends and family. For the longest time I wouldn't share the recipe because I loved people asking me to make it for them. However, since I have moved away from my friends I felt it was high time I shared the recipe, so they can make this whenever they want!

Provided by Holly

Categories     dinner

Time 1h

Number Of Ingredients 7

1 lb ground meat (I prefer to use sausage but you can use anything you like, cooked and crumbled)
24 oz pasta sauce (your favorite)
8 oz cream cheese (softened)
8 oz sour cream
8 oz shredded mozzarella (divided)
1 cup grated parmesan cheese
6 lasagna noodles (cooked and drained)

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.

Nutrition Facts : Calories 710 kcal, Carbohydrate 31 g, Protein 35 g, Fat 49 g, SaturatedFat 25 g, Cholesterol 159 mg, Sodium 1289 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

PHILADELPHIA CREAM CHEESE LASAGNA



Philadelphia Cream Cheese Lasagna image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 9

lb 1 to 2 extra-lean ground beef
2 jars /cans (26 oz. each) spaghetti sauce
1 egg
1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg (8 oz.) sour cream
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked, drained
1 pkg (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 pkg (8 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

VEGETABLE LASAGNA



Vegetable Lasagna image

Excellent, easy way of making Vegetable Lasagna, compliments of Mr. Food. I usually substitute low fat cottage cheese for the ricotta cheese.

Provided by mandabears

Categories     One Dish Meal

Time 1h35m

Yield 6-9 serving(s)

Number Of Ingredients 7

10 3/4 ounces condensed cream of chicken soup
4 ounces cream cheese, softened
15 ounces ricotta cheese
16 ounces frozen broccoli carrots cauliflower mix
10 ounces frozen peas
6 uncooked lasagna noodles
1 cup shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 350 degrees.
  • Coat a 13x9 glass baking dish with non fat cooking spray.
  • In a large bowl combine the soup, ricotta cheese and cream cheese.
  • Mix well until smooth.
  • Mix in the frozen vegetables.
  • Mixture will be stiff.
  • Spread 1/3 of the vegetable mixture on the bottom of the dish.
  • Press 3 of the lasagna noodles over the vegetable mixture.
  • Spread 1/3 of the vegetable mixture over the lasagna noodles.
  • Sprinkle with 1/2 cup shredded cheese.
  • Top with the remaining 3 lasagna noodles.
  • Cover with the remaining vegetable mixture.
  • Cover pan tightly with aluminum foil.
  • (I pour about 1/2 cup water around the edges of the pasta before I seal the pan with aluminum foil).
  • Bake for 1 hour and 20 minutes.
  • Remove the aluminum foil.
  • Sprinkle the top with the remaining shredded mozzarella cheese.
  • Return the dish to the oven for 5 minutes or until the cheese melts.

Nutrition Facts : Calories 416.6, Fat 23.8, SaturatedFat 13.6, Cholesterol 77.2, Sodium 621.8, Carbohydrate 30.3, Fiber 2.7, Sugar 3.6, Protein 20.5

CREAM CHEESE LASAGNA



Cream Cheese Lasagna image

I know, not another lasagna recipe. This is a delicious change from the usual recipe. My husband loves it because of the cream cheese and pepperoni in it. I don't remember were I got it but, have had it for years. Hope you will try it.

Provided by momstar

Categories     Meat

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb ground beef
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup water
1 tablespoon dried parsley
2 teaspoons dried Italian seasoning
1 teaspoon beef bouillon
1/4 teaspoon garlic powder
1 (8 ounce) package cream cheese, softened
1 cup cottage cheese
1/4 cup sour cream
2 eggs, beaten
0.5 (16 ounce) package lasagna noodles, cooked and drained
1 (4 ounce) package sliced pepperoni
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese

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.

Nutrition Facts : Calories 591.7, Fat 36.8, SaturatedFat 17.4, Cholesterol 166.8, Sodium 1074, Carbohydrate 31.2, Fiber 2.5, Sugar 7.3, Protein 33.9

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