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Source: Derik Stevens

Note: I am lazy, so I substitute egg noodles for the lasagna noodles.

1 PKG Lasagna Noodles, NOT the no-boil kind.
1 (8 oz) PKG Cream Cheese
1 lb Shredded Mozzarella Cheese, Divided
1 Egg
1LB Ground Beef
1 (29 oz) Can Tomato Sauce
1-1/2 T Creole Seasoning
1 t Salt
1 t Sugar
1/2 t Black Pepper
1/4 t Oregano
1/4 t Basil
1/4 C Parmesan Cheese

Prepare noodles according to package directions. Meanwhile, cook ground beef until done. Add tomato sauce, creole seasoning, salt, sugar, black pepper, oregano, and basil. Simmer until needed.

Microwave cream cheese for about 30 seconds to soften. Add half the mozzarella cheese and egg. Mix well. Microwave for about 30 more seconds to help soften more. Mix well.

Place 1/2 the sauce in the bottom of the lasagna pan. Add half the noodles. Add all the cream cheese mixture. Add remaining sauce, then remaining noodles. Top with remaining mozzarella cheese and parmesan.

Cover with foil. Bake in 350F oven for 30 minutes.

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