Egg Noodle Cream Cheese Lasagna Recipes

EGG NOODLE LASAGNA

Steps:

• Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
• Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
• While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
• Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
• Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
• Let stand 10 minutes before serving.

CREAM CHEESE LASAGNA

Steps:

• Cook beef and onion in heavy skillet, drain.
• Stir in tomato sauce and next 6 ingredients. Cook over low heat 10 minutes.
• Combine the cream cheese, cottage cheese, sour cream, and eggs; stir well. Spoon a small amount of meat sauce into a lightly greased baking dish.
• Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and cheese. Repeat layer with rest of ingredients. Sprinkle with parmesan cheese.
• Cover, bake for 30 minutes. Let stand 10 minute before serving.

CREAM CHEESE LASAGNA RECIPE

Steps:

• Mix together your favorite pasta sauce, 1/2 cup of parmesan cheese, and cooked ground meat and set this mixture aside. (season to taste)
• In a medium sized mixing bowl, add cream cheese, 1/2 cup of parmesan cheese, half of the mozzarella cheese, and sour cream.
• Mix well and set aside.
• In a 9 x 13 baking dish, ladle out a bit of sauce to slightly cover the bottom of the baking dish.
• Lay 3 lasagna noodles on top of the sauce.
• Using half of the cream cheese mixture, spread across the noodles evenly.
• Using half of the pasta sauce mixture, spread across the noodles evenly.
• Repeat and use the rest of the cream cheese mixture, noodles, and sauce.
• Top with remaining shredded mozzarella.
• Cover with foil and bake at 350 degrees for 20 minutes.
• Remove foil and cook for another 10 minutes or until cheese is slightly browned and bubbly.
• Remove from oven and let sit for 15 minutes before slicing and serving.

EGG NOODLE/ CREAM CHEESE LASAGNA

Steps:

• 1. Cook your pasta and drain well...do not over cook...it will cook more in the sauce, you don't want it mushy.
• 2. Make the sauce first as it has to cook for 1 hour and 15 minutes. Or use at least 32 ounces store bought. In a Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until veggies are tender and meat is no longer pink. Drain. Stir in crushed tomatoes, tomato paste, tomato sauce, broth or water. Stir in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 hour 15 minutes, stir occasionally.
• 3. In a bowl, mix cream cheese with the sour cream until smooth. I use hand mixer. Stir in the seasoning and cheeses.
• 4. Preheat oven to 350 degree F. Spray a 9 x 13 pan with nonstick cooking spray. You can use a bit larger deep pan if you have, as this comes clear to the top. I bake mine on a cookie sheet in case it bubbles over. Ladle about 2 cups sauce on bottom of dish, and spread evenly. ( this may seem like a lot of sauce, throughout the recipe, but the noodles suck it right up.) Place half the noodles on top of the sauce, spreading evenly. Spread 1/2 the cream cheese mixture over the noodles. Next 1 cup shredded cheese.
• 5. Next, another 2 cups sauce. Spread evenly. The rest of noodles, cream cheese mixture and 1/2 of remaining cheese. (Save some for on top of final layer of sauce.) Now, spread enough sauce to coat the top. ( you will have sauce left, which you can freeze for another use.) Sprinkle remaining cheese over top and I sprinkle with some dried parsley.
• 6. Bake for 40 - 45 minutes or until bubbly and starting to brown. Remove lasagna from oven and let set up for 5 - 10 minutes. Can serve with extra sauce. Enjoy!

KETO LASAGNA | MADE WITH REAL LASAGNA NOODLES!

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• In a microwave safe bowl, add your cream cheese, mozzarella cheese, and parmesan cheese, and microwave in 30 second spurts, until the cheese has mostly melted. Add the eggs and whisk together, until a smooth batter remains.
• Transfer the batter onto the lined sheet and bake for 15 minutes, until the edges are firm. Remove at let cool.
• In a non-stick pan, add some oil on medium heat. Once hot, add the onions and garlic and saute for 5 minutes. Add the ground beef and mix for 3 minutes, before adding the marinara sauce. Continue cooking for a further 5 minutes. Remove from the heat.
• Start assembling the lasagna. In an 8 x 8-inch pan, cover it completely with tin foil. Slice the keto lasagna sheets into 6 even pieces. Place two pieces on the bottom of the pan, followed by a 1/2 cup ricotta cheese, a third of the vegetarian bolognese sauce, and a 1/2 cup of the mozzarella cheese. Repeat the process until the entire lasagna is assembled.
• Place the assembled into the oven and bake for 30-35 minutes, or until the tops are golden brown and the sauce is bubbling. Remove from the oven and let cool for 5 minutes, before serving.

LAYERED EGG NOODLE BAKE

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large skillet over medium heat oil. Add sliced mushrooms, green bell pepper, onion, and saute for 5 minutes. Stir in ground beef and brown; drain excess grease. Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar. Cover and simmer for 30 minutes. Stir occasionally.
• In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
• To assemble, in a greased 2 quart casserole dish layer egg noodles. Spread tomato mixture over noodles, followed by the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.
• Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.

PHILADELPHIA CREAM CHEESE LASAGNA

Steps:

• BROWN meat in large saucepan. Stir in spaghetti sauce; simmer 5 minutes, stirring occasionally. Remove from heat. In a separate bowl, mix egg, cream cheese, sour cream, and parmesan together.
• LIGHTLY coat bottom of 13x9-inch baking dish with spaghetti sauce mixture. Top with layers of 3 noodles, 1/3 of the cream cheese mixture, then with 1/3 spaghetti sauce mixture, then 1/3 pkg. mozzarella and 1/3 pkg. cheddar. Repeat for 3 layers. Cover.
• BAKE 30 min. or until heated through. Uncover. Bake, uncovered, 15 min. or until cheese is golden. Let stand 5 min. before serving.

AUNT CIN'S EGG NOODLE LASAGNA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan and layer cooked egg noodles on the bottom.
• Mix cottage cheese, cream cheese, and sour cream together in a bowl.
• Heat a large skillet over medium heat. Add ground beef; cook and stir until nearly browned, about 5 minutes. Stir in pasta sauce and tomato paste.
• Spread the cottage cheese mixture over the cooked noodles in the baking pan. Top with the ground beef mixture.
• Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese on top and bake until melted and bubbling, about 10 minutes more.

EGG NOODLE LASAGNA

Steps:

• Place a large skillet or saucepan over medium high heat. Add the canola oil and ground beef. Cook, stirring frequently, until the beef is completely browned.
• Drain the beef in a colander over a a plate lined with paper towels. Discard the fat and return the ground beef to the pan.
• Add the garlic powder, parsley flakes, dried basil, salt, canned tomatoes, and tomato paste.
• Bring to a bubble over medium high heat.
• Reduce the heat to low and simmer the sauce, uncovered, for one hour.
• When the sauce is nearing the end of the cooking time, cook the egg noodles according to the package directions. Drain the noodles and set aside.
• In a medium bowl, add the cottage cheese, beaten eggs, salt, pepper, Parmesan cheese, and parsley. Stir well to thoroughly combine.
• Use either one large 10x15 baking dish, or one 9x13 pan and one 9x9 pan. Make two layers starting with half each of the noodles, meat sauce, filling, cheddar, and mozzarella. Repeat with a second layer of each.
• Bake at 375 degrees for 30 minutes or until bubbly and hot throughout.

KETO NOODLES - LOW CARB EGG NOODLES

Steps:

• In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
• In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
• Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
• Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter. Serve with sauce, if desired.