Creamy Lasagna Casserole
November 01, 2011
"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. "
- 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
Cook beef over medium heat until no longer pink; drain.
Add the tomato sauce, minced garlic, pepper and salt (if using). Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
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.
Measure your lasagna noodles to fit the mini loaf pan and set aside.
Spread a couple tablespoons of meat sauce on the bottom of pan and place 2 pieces of noodles on top.
Top with 1/2 of the cream cheese mixture and half the meat sauce.
Repeat the noodle, cream cheese and meat mixture once and top with the remaining 2 pieces of noodles.
Sprinkle remaining cheddar cheese on top and sprinkle some more Italian seasoning on top if desired. Note: can use more cheddar on top.
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.)
Bake at 350 degrees F for 25-30 minutes.
Let stand for 15 minutes before cutting.
Tips & Variations
No special items needed.