June 4, 2010

Yummy Lasagna

I combined a few recipes for Lasagna and came up with this last night:

It was really, really good. The enchilada sauce gives it a little kick, but the cream cheese balances it out and makes it quite possibly the best lasagna I've ever made.

9 lasagna noodles, cooked
1 lb hamburger, browned (I used 1/2 lb)
1 can tomato soup
1 can mild enchilada sauce (I used Old El Paso)
1 carton cottage cheese (16 oz.)
4 oz. cream cheese, softened
2 1/2 - 3 cups mozzarella cheese
parmesan cheese for top
herbs for topping (I used Mrs. Dash Garlic & Herb)

Heat oven to 350 degrees. Mix together tomato soup and enchilada sauce. In a separate bowl, mix together cottage cheese and cream cheese.

To assemble: Spread a small amount of sauce on the bottom of a 9x13 pan. Put 3 noodles down and top with 1/2 the beef, 1/2 the cottage cheese/cream cheese mixture, and 1 c. of mozzarella cheese. Pour some sauce over it. Put 3 more noodles down and repeat (using all the beef, cottage cheese mixture). Pour almost all the sauce over, then top with 3 last noodles. Pour the rest of the sauce over, the remaining mozzarella cheese, and sprinkle with parmesan cheese and herbs. Bake uncovered for 30 minutes, until cheese is golden. Let it sit for at least 15-20 minutes.

1 comment:

Penelope Lolohea said...

Stacie, I just wanted to let you know that I made this tonight, and it is DELISH!!! I loved lasagna before, but this is even better! Thanks for the recipe!

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