Comida Kraft
Recipe Box

Creamy Summer Lasagna

 sneiw_c
Prep Time
0
min.
Total Time
1
hr.
Servings

0

What You Need

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Make It

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  • 1. Pour hot water into a large bowl and add uncooked lasagna noodles to bowl. This will soften the noodles but not make them mushy.
  • 2. Preheat oven to 350 degrees F. Add oil and onion to a large pot and saute over medium heat until onions are translucent. Add ground beef and ground turkey, salt & pepper and Italian seasoning. Continue heating until meat is no longer pink. Drain and return meat to the pot.
  • 3 Add zucchini, mushrooms and tomato sauce to meat mixture and bring to a boil. Reduce heat and simmer uncovered for 15 minutes and then remove from heat. Add salt & pepper to taste.
  • 4. While meat is simmering, beat cream cheese in a mixing bowl until smooth. Add sour cream and cheddar cheese and continue mixing until well-blended.
  • 5. Drain lasagna noodles. Spread about 1/2 cup of meat sauce into bottom of 2 11x7 baking pans. Place 3 noodles in each dish, trimming to fit if necessary. Spread 1 cup cream cheese mixture and 1 cup meat mixture over the noodles in each pan. Create a second layer by placing 3 more noodles in each dish, trimming to fit if necessary. Spread remaining cream cheese mixture and remaining meat mixture over the noodles in each pan. For the final layer, place 3 more noodles in each dish, trimming to fit if necessary. Spread mozzarella cheese over each casserole.
  • 6. Cover and freeze one casserole for up to 1 month. Bake remaining dish, uncovered for 25-30 minutes or until bubbly and heated through. Allow to stand for 15 minutes before cutting and serving.

Notes

To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove casserole from the refrigerator at least 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-50 minutes or until heated through.

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