Philadelphia Cream Cheese Lasagna Recipe Recipe For Stuffed

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CREAM CHEESE LASAGNA RECIPE



Cream Cheese Lasagna recipe image

This Cream Cheese Lasagna recipe is my secret weapon for impressing my friends and family. For the longest time I wouldn't share the recipe because I loved people asking me to make it for them. However, since I have moved away from my friends I felt it was high time I shared the recipe, so they can make this whenever they want!

Provided by Holly

Categories     dinner

Time 1h

Number Of Ingredients 7

1 lb ground meat (I prefer to use sausage but you can use anything you like, cooked and crumbled)
24 oz pasta sauce (your favorite)
8 oz cream cheese (softened)
8 oz sour cream
8 oz shredded mozzarella (divided)
1 cup grated parmesan cheese
6 lasagna noodles (cooked and drained)

Steps:

  • Mix together your favorite pasta sauce, 1/2 cup of parmesan cheese, and cooked ground meat and set this mixture aside. (season to taste)
  • In a medium sized mixing bowl, add cream cheese, 1/2 cup of parmesan cheese, half of the mozzarella cheese, and sour cream.
  • Mix well and set aside.
  • In a 9 x 13 baking dish, ladle out a bit of sauce to slightly cover the bottom of the baking dish.
  • Lay 3 lasagna noodles on top of the sauce.
  • Using half of the cream cheese mixture, spread across the noodles evenly.
  • Using half of the pasta sauce mixture, spread across the noodles evenly.
  • Repeat and use the rest of the cream cheese mixture, noodles, and sauce.
  • Top with remaining shredded mozzarella.
  • Cover with foil and bake at 350 degrees for 20 minutes.
  • Remove foil and cook for another 10 minutes or until cheese is slightly browned and bubbly.
  • Remove from oven and let sit for 15 minutes before slicing and serving.

Nutrition Facts : Calories 710 kcal, Carbohydrate 31 g, Protein 35 g, Fat 49 g, SaturatedFat 25 g, Cholesterol 159 mg, Sodium 1289 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

PHILLY CHEESESTEAK LASAGNA



Philly Cheesesteak Lasagna image

I love my Philly cheesesteak sandwiches with marinara, so I thought I'd try making lasagna! It turned out fantastic! Note that you do not have to boil your noodles for lasagna. Just let them soak in hot tap water for at least 20 minutes.

Provided by Lili Zimmermann

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 2h40m

Yield 12

Number Of Ingredients 17

2 pounds flank steak
2 onions, sliced
2 green bell peppers, sliced
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
salt and ground black pepper to taste
12 lasagna noodles
cooking spray
2 (24 ounce) jars spaghetti sauce
1 teaspoon garlic powder
1 (16 ounce) container ricotta cheese
1 (8 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 egg, beaten
¼ cup chopped fresh parsley
2 (8 ounce) packages shredded provolone cheese

Steps:

  • Combine flank steak, onions, green bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place lasagna noodles in a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain in a colander. Grease baking dish with cooking spray.
  • Transfer steak to a large baking sheet. Arrange onions, green bell peppers, and mushrooms around steak. Discard marinade.
  • Bake steak in the preheated oven until starting to brown, 15 to 20 minutes. Turn on broiler; broil until steak darkens, about 5 minutes. When cool enough to handle, slice the steak into thin pieces.
  • Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in the sliced flank steak. Add onions, green bell peppers, and mushrooms. Remove from heat.
  • Mix ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and parsley together in a bowl.
  • Spread 2 cups of the sauce mixture in the bottom of the baking dish. Top with 4 lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups of the sauce mixture, and 1/3 of the provolone cheese. Repeat layers twice. Sprinkle remaining mozzarella cheese on top. Cover baking dish with greased aluminum foil.
  • Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.

Nutrition Facts : Calories 569.8 calories, Carbohydrate 42.2 g, Cholesterol 94.2 mg, Fat 28.8 g, Fiber 5 g, Protein 35.7 g, SaturatedFat 14.4 g, Sodium 1078.8 mg, Sugar 14 g

FOUR-CHEESE LASAGNA



Four-Cheese Lasagna image

Try our delicious Four-Cheese Lasagna stuffed with Neufchatel, mozzarella, Parmesan and cottage cheese. End your day with this cheesy lasagna and a smile!

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 12 servings

Number Of Ingredients 11

1 lb. extra-lean ground beef
1 onion, chopped
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 egg, beaten
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (14.5 oz.) diced tomatoes, drained
1/2 tsp. dried oregano leaves
12 lasagna noodles, cooked

Steps:

  • Heat oven to 350°F.
  • Brown meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg until blended.
  • Drain meat; return to skillet. Stir in pasta sauce, tomatoes and oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover.
  • Bake 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 70 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

CREAMY LASAGNA



Creamy Lasagna image

Love the enthusiasm your family shows when they find out they're having lasagna for dinner? Wait 'til you see how they respond to our Creamy Lasagna.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 9 servings

Number Of Ingredients 11

1 lb. extra-lean ground beef
1/2 cup chopped onions
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup water
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 tsp. dried Italian seasoning
9 lasagna noodles, cooked, halved
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Brown meat with onions in large skillet; drain. Stir in pasta sauce and water; set aside. Mix cream cheese spread and milk in medium bowl until blended. Add ricotta, 1 cup mozzarella and Italian seasoning; mix well.
  • Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 6 noodle pieces, half the cream cheese mixture and 1 cup of the remaining meat sauce. Repeat layers. Top with remaining noodles and meat sauce; cover.
  • Bake 45 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 10 min. before serving.

Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 85 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

CREAMY LASAGNA ROLL-UPS



Creamy Lasagna Roll-Ups image

Creamy cheese, pasta sauce and ground beef get wrapped up in noodles and baked in this fun take on traditional lasagna.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 12 servings

Number Of Ingredients 12

1 lb. lean ground beef
4 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. dried Italian seasoning
2 eggs, beaten
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley
12 cooked lasagna noodles

Steps:

  • Heat oven to 350ºF.
  • Brown meat with garlic in large skillet; drain. Stir in pasta sauce, tomatoes and 1/4 cup Parmesan. Remove from heat. Mix cream cheese spread, milk and Italian seasoning in medium bowl until blended. Add eggs, shredded cheese and parsley; mix well.
  • Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Spread each noodle with 3 Tbsp. cream cheese mixture; roll up. Place, seam sides down, over sauce in dish.
  • Top with remaining meat sauce and Parmesan; cover. Bake 45 to 50 min. or until heated through.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

CREAM CHEESE LASAGNA



Cream Cheese Lasagna image

I know, not another lasagna recipe. This is a delicious change from the usual recipe. My husband loves it because of the cream cheese and pepperoni in it. I don't remember were I got it but, have had it for years. Hope you will try it.

Provided by momstar

Categories     Meat

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb ground beef
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup water
1 tablespoon dried parsley
2 teaspoons dried Italian seasoning
1 teaspoon beef bouillon
1/4 teaspoon garlic powder
1 (8 ounce) package cream cheese, softened
1 cup cottage cheese
1/4 cup sour cream
2 eggs, beaten
0.5 (16 ounce) package lasagna noodles, cooked and drained
1 (4 ounce) package sliced pepperoni
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese

Steps:

  • Cook beef and onion in heavy skillet, 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 baking dish.
  • Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and cheese. Repeat layer with rest of ingredients. Sprinkle with parmesan cheese.
  • Cover, bake for 30 minutes. Let stand 10 minute before serving.

Nutrition Facts : Calories 591.7, Fat 36.8, SaturatedFat 17.4, Cholesterol 166.8, Sodium 1074, Carbohydrate 31.2, Fiber 2.5, Sugar 7.3, Protein 33.9

CREAM CHEESE AND SWISS LASAGNA



Cream Cheese and Swiss Lasagna image

I like to fix the chunky meat sauce for this dish the day before, so the flavors can blend. It serves 12, unless you have big eaters who will definitely want seconds. -Betty Pearson, Edgewater, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 18

1-1/2 pounds lean ground beef (90% lean)
1 pound bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
9 no-cook lasagna noodles
12 ounces cream cheese, softened
2 cups shredded part-skim mozzarella cheese, divided
2 cups shredded Parmesan cheese
2 cups shredded Swiss cheese

Steps:

  • In a Dutch oven over medium heat, cook the beef, sausage and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan cheese and Swiss cheese; spoon a third of the remaining sauce over the top. Repeat with layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet., Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 522 calories, Fat 31g fat (17g saturated fat), Cholesterol 118mg cholesterol, Sodium 1196mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 35g protein.

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