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Creamy Beef Lasagna

Total Time

Prep: 20 min. Bake: 45 min. + standing

Makes

12 servings

This creamy beef lasagna is a stick-to-your-ribs entree, thanks to its Stroganoff-like filling. My family loves the delicious taste, and I appreciate that it's inexpensive to fix. —Jane Frawley, Charles Town, West Virginia
Creamy Beef Lasagna Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds ground beef
  • 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 sour cream
  • 1/4 cup milk
  • 12 lasagna noodles, cooked and drained
  • 1 cup shredded cheddar cheese
  • Optional: minced fresh parsley and crushed red pepper flakes

Directions

  1. 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.
  2. In a greased 13x9-in. baking dish, layer a third of the meat sauce, four noodles and a third of cream cheese mixture. Repeat layers twice.
  3. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. If desired, sprinkle with minced parsley and red pepper flakes.

Creamy Beef Lasagna Tips

Can I use instant or no-bake lasagna noodles in this recipe?

Yes, no-bake or oven-ready noodles will work in this recipe. For best results, don’t rinse or soak oven-ready noodles prior to assembly. Make sure the entire surface of each noodle is covered with sauce and/or the cream cheese mixture because naked noodles won’t soften properly. Cover the pan with foil so the noodles steam while baking and the edges don’t dry out.
Editor’s Note: If you’re using regular lasagna noodles, remember to boil them beforehand, then allow them to cool prior to assembling and baking. And always make sure to avoid these common conundrums when cooking pasta.

Can I use fresh lasagna noodles in this recipe?

Yes, you can use store-bought fresh noodles or your own homemade lasagna noodles. Refer to these pro tips when making homemade pasta. And note that you needn’t parboil fresh lasagna noodles before assembling and baking the lasagna.

Can I make this Creamy Beef Lasagna in advance?

Definitely! Simply assemble, cover and store in the refrigerator for 1-2 days before baking. However, we don’t recommend freezing this lasagna for later use because the cream cheese mixture will not freeze well.
Here are more delicious ways to enjoy this classic dish. Mangia!

 Amy Glander, Taste of Home Book Editor 

Nutrition Facts

1 piece: 429 calories, 28g fat (14g saturated fat), 88mg cholesterol, 1031mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 20g protein.

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