Creamy  Beef  Lasagna






1 1/2 pounds ground beef

2 cans (15 ounces each) tomato sauce

1/4 cup chopped onion

2 teaspoons sugar

2 teaspoons salt

2 teaspoons Worcestershire sauce

1/2 teaspoon garlic salt

2 packages (8 ounces each) cream cheese, softened

1 cup (8 ounces) sour cream

1/4 cup milk

18 lasagna noodles, cooked and drained

1 cup (4 ounces) shredded cheddar cheese

Minced fresh parsley (optional)




Preheat oven to 350 degrees.


In a skillet, cook beef over medium heat until no longer pink; drain.

Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt.


In a bowl, beat cream cheese, sour cream and milk until smooth.


In a greased 13 inch x 9 inch baking dish, layer a 1/4 of the meat sauce,

six noodles and a third of cream cheese mixture.

Repeat layers twice.

Top with remaining meat sauce.


Cover and bake for 40 minutes.

Uncover; sprinkle with cheddar cheese.

Bake 5 minutes longer or until cheese is melted.


Let stand 15 minutes before cutting.


Sprinkle with parsley.



Serves 12






Creamy  Vegetable  Lasagna






1/2 cup grated Parmesan cheese, divided

1/3 cup ricotta cheese

1/3 cup mayonnaise

2 tablespoons milk

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon pepper

3 no-cook lasagna noodles

2 cups chopped frozen broccoli-cauliflower blend

1/4 cup shredded mozzarella cheese





Preheat oven to 400 degrees.


In a small bowl, combine 2 tablespoons Parmesan cheese, ricotta cheese,

mayonnaise, milk, basil, thyme, salt and pepper.


Spread 1/4 cup into an 8 inch x 4 inch loaf pan coated with cooking spray.


Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetables and

2 tablespoons Parmesan cheese.

Repeat layers.

Top with the third noodle and remaining cheese mixture.

Sprinkle with mozzarella and remaining Parmesan.


Cover and bake for 25 minutes.

Uncover; bake 10 to 13 minutes longer or until golden brown and bubbly.



Serves 3






Creamy  Chicken  Lasagna






12 uncooked lasagna noodles

2 tablespoons cornstarch

1 can (12 ounces) evaporated milk

2 cups chicken broth

1 can (8 ounces) tomato sauce

1/2 cup grated Parmesan cheese

2 garlic cloves, minced

2 teaspoons Dijon mustard

1/2 teaspoon dried basil

1/4 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

2 cups cooked chicken strips (12 ounces)

24 cherry tomatoes, thinly sliced

1 cup (4 ounces) shredded cheddar cheese

Paprika and minced fresh parsley





Cook noodles according to package directions.

Drain noodles.


Meanwhile, in a large saucepan, combine the cornstarch and milk until smooth.

Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard,

basil, nutmeg and cayenne.

Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Remove from the heat.


Spread 1/4 cup sauce into a greased 13 inch x 9 inch baking dish.


Set aside 1 cup sauce.


Stir chicken and tomatoes into the remaining sauce.


Layer four noodles and 1/2 of the chicken mixture in baking dish.

Repeat layers.

Top with remaining noodles; spread with reserved sauce.

Sprinkle with cheddar cheese and paprika.


Cover and bake for 45 to 50 minutes or until bubbly.


Let stand for 15 minutes before cutting.


Sprinkle with parsley.



Serves 9 - 12









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