Creamy beef lasagna is a distinctive lasagna makes it a stick-to-your-ribs entree. My family loves the delicious taste, and I appreciate that it’s inexpensive to fix. From Jane Frawley of Charles Town West Virginia.

Ingredients

1-1/2 pounds ground beef

2 cans (15 ounces each) tomato sauce

1/4 cup chopped onion

2 teaspoons sugar

2 teaspoons salt

2 teaspoons Worcestershire sauce

1/2 teaspoon garlic salt

2 packages (8 ounces each) cream cheese,

softened

1 cup (8 ounces) sour cream

1/4 cup milk

18 lasagna noodles, cooked and drained

1 cup (4 ounces) shredded cheddar cheese

Minced fresh parsley, optional

Method 

In a skillet, cook beef over medium heat until no longer pink; drain.

Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a mixing bowl, beat cream cheese, sour cream and milk until smooth.

In a greased 13-in. x 9-in. x 2-in. baking dish, layer a fourth of the meat sauce, six noodles and a third of the cream cheese mixture. 

Repeat layers twice. Top with remaining meat sauce.

Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheddar cheese. 

Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley. Yield: 12 servings.