Creamy Lasagna Casserole

Prep Time
Cook Time
Ready In

"This recipe is not meant to replace your usual lasagna but is a quick version. It doesn't use ricotta cheese, but a sour cream/cream cheese combo. This is a small batch recipe for 2 made in a mini loaf pan. If you happen to be cooking for yourself and have a serving leftover, it does freeze and reheat well. "

Original recipe yields 2 servings


  • Serving Size: 1 (388.4 g)
  • Calories 423
  • Total Fat - 23.7 g
  • Saturated Fat - 13 g
  • Cholesterol - 76.1 mg
  • Sodium - 672.5 mg
  • Total Carbohydrate - 34.8 g
  • Dietary Fiber - 4 g
  • Sugars - 7.8 g
  • Protein - 20.4 g
  • Calcium - 352.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 26.1 mg
  • Thiamin - 0.2 mg

Step 1

Cook beef over medium heat until no longer pink; drain.

Step 2

Add the tomato sauce, minced garlic, pepper and salt (if using). Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Step 3

In a small mixing bowl, beat cream cheese until smooth. Add sour cream, 1/3 cup cheddar cheese and Italian seasoning (to taste); mix well. Note: Since it is a small amount you can do this by hand easily.

Step 4

Measure your lasagna noodles to fit the mini loaf pan and set aside.

Step 5

Spread a couple tablespoons of meat sauce on the bottom of pan and place 2 pieces of noodles on top.

Step 6

Top with 1/2 of the cream cheese mixture and half the meat sauce.

Step 7

Repeat the noodle, cream cheese and meat mixture once and top with the remaining 2 pieces of noodles.

Step 8

Sprinkle remaining cheddar cheese on top and sprinkle some more Italian seasoning on top if desired. Note: can use more cheddar on top.

Step 9

Place mini loaf pan on a baking sheet or cookie sheet (it bubbles up while baking and may spill a bit cause of the size of the pan.)

Step 10

Bake at 350 degrees F for 25-30 minutes.

Step 11

Let stand for 15 minutes before cutting.

Tips & Variations

No special items needed.



This is a good lasagna. I would add a bit more sauce as it turned out a bit dry for me.

review by:
(7 Sep 2012)