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Creamy Beef Lasagna

 Creamy Beef Lasagna
The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. My family loves the delicious taste, and I appreciate that it's inexpensive to fix. -Jane Frawley, Charles Town, West Virginia
12 ServingsPrep: 20 min. Bake: 45 min. + standing


  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 cans (15 ounces each) tomato sauce
  • 1/4 cup chopped onion
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic salt
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/4 cup milk
  • 18 lasagna noodles, cooked and drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • Minced fresh parsley, optional


  • In a skillet, cook beef over medium heat until no longer pink; drain.
  • Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and
  • garlic salt. In a bowl, beat cream cheese, sour cream and milk until
  • smooth.
  • In a greased 13-in. x 9-in. baking dish, layer a fourth of the meat
  • sauce, six noodles and a third of cream cheese mixture. Repeat
  • layers twice. Top with remaining meat sauce.
  • Cover and bake at 350° for 40 minutes. Uncover; sprinkle with

2 of 2

Creamy Beef Lasagna (continued)

Directions (continued)

  • cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let
  • stand 15 minutes before cutting. Sprinkle with parsley. Yield: 12
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 403 calories, 20 g fat (11 g saturated fat), 82 mg cholesterol, 795 mg sodium, 33 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.