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

Directions

  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.

Reviews

(8)
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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a