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May 10, 2010 / makingitmamastyle

To Die For Lasagna

No really:  To. Die. For. 

This recipe uses cream cheese instead of ricotta and it makes the richest, creamiest difference in the world!  aaaahhh, heaven. Plus, the addition of peas are optional, but trust me, they add a little bit of sweetness and a whole lotta POP!

To Die For Lasagna

  • 1 lb ground beef (I used ground turkey)
  • 2 cloves minced garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 28 oz pasta sauce (I used Roasted Garlic flavor)
  • salt and pepper
  • 1 cup chicken stock
  • 8 oz cream cheese, softened
  • 3 cups grated mozzarella
  • 8 no-boil lasagna noodles
  • 2 cups cooked, well drained peas (optional, or broccoli or spinach)
  • 1 cup grated parmesan

Heat oven to 400.  Grease 9×13 dish.  Cook meat, garlic, and herbs. Stir in pasta sauce, simmer for about 2 minutes. Set aside. 

In medium saucepan, bring chicken broth to a boil.  Add cream cheese, turn heat to low and whisk until smooth.  Meanwhile, cook the peas.

Spoon half the meat mixture into the bottom of the dish, spreading evenly. Sprinkle 1 cup mozzarella over the meat. Top with 4 lasagna noodles.  If using veggies, pour them on top of the noodles.  Pour on the cream cheese sauce, cover with 1 cup mozzarella. Add 4 more noodles and top with remaining meat mixture.  Top with the rest of the mozzarella and the parmesan. Bake until brown and bubbly, about 35 minutes.  If you make this in advance and it’s been in the fridge, cook for 45 minutes.  Let stand 10-15 minutes before cutting!

Clearly, the 3 of us REALLY loved this lasagna:


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