Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. Submitted to Taste of Home by Jane Frawley, Charles Town, West Virginia. I am posting this recipe in response to a request.

Ingredients Nutrition


  1. In a skillet, cook beef over medium heat until no longer pink; drain.
  2. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt.
  3. In a mixing bowl, beat cream cheese, sour cream and milk until smooth.
  4. In a greased 13x9 baking dish, layer a fourth of the meat sauce, six noodles and a third of the cream cheese mixture.
  5. Repeat layers twice.
  6. Top with the remaining meat sauce.
  7. Cover and bake at 350ºF for 40 minutes.
  8. Uncover; sprinkle with cheddar cheese.
  9. Bake 5 minutes or until cheese is melted.
  10. Let stand 15 minutes before cutting.
  11. Sprinkle with parsley if desired.


Most Helpful

The taste is nice, definitely like tomatoey stroganoff. I think it probably tastes better the next day after it has had time to firm up a bit more.

cinderetta2002 July 12, 2003

I first made this recipe out of my taste of home contest winning book. It is DELICIOUS! I have made it several times and whenever I am in the mood for lasagna, this is the recipe that I go for. I love the cream cheese mixture in this! It makes it so creamy and unique. LOVE IT! I do normally season the sauce mixture real well with more spices and seasonings. But other than that I stick to the recipe! The best lasagna ever! 10 stars!!

*pink* September 16, 2009

This is very good. I deviated from the recipe a bit using my own meat sauce. Loved the cream cheese/sour cream filling as a delightful change from ricotta!

iris5555 February 17, 2009

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