Creamy Beef Lasagna

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.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1 1⁄2 lbs ground beef
• 2 (15 ounce) cans tomato sauce
• 1⁄4 cup  chopped onion
• 2  teaspoons sugar
• 2  teaspoons salt
• 2  teaspoons Worcestershire sauce
• 1⁄2 teaspoon  garlic salt
• 2 (8 ounce) packages cream cheese, softened
• 1  cup sour cream
• 1⁄4 cup milk
• 18  lasagna noodles, cooked and drained
• 1  cup  shredded cheddar cheese (4 oz.)
•  minced fresh parsley (optional)

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.