March 27, 2010

CREAM CHEESE LASAGNA

1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. water
1 tbsp. dried parsley flakes
2 tsp. dried Italian seasoning
1 tsp. beef flavored bouillon granules
1/4 tsp. garlic powder
1 (8 oz.) cream cheese, softened
1 c. cottage cheese
1/4 c. sour cream
2 eggs, beaten
8 oz. pkg. lasagna noodles, cooked and drained
4 oz. pkg. sliced pepperoni
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Cook beef and onion in a heavy skillet until meat is browned, stirring to crumble; 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 12x8x2 inch baking dish (a 9x13 will work also). Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce and Mozzarella cheese; repeat layers with remaining ingredients. Cover and bake at 350 degrees for 30 minutes. Sprinkle with Parmesan cheese.

No comments: