CABINKAT'S CREAM CHEESE & PEPPERONI LASAGNA

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Cabinkat's Cream Cheese & Pepperoni Lasagna image

This is by far my families favorite lasagna recipe. I have been making it for over 15 years. It may seem complicated, but it's really not. You can use low fat ingredients in this recipe without losing flavor. I don't recommend non-fat and I don't recommend turkey pepperoni. I also use oven ready lasagna noodles.

Provided by CabinKat

Categories     One Dish Meal

Time 1h50m

Yield 1 Pan, 6 serving(s)

Number Of Ingredients 19

1 lb lean ground beef
1 tablespoon olive oil
1/2 cup onion, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup water
1 tablespoon dried parsley
1 teaspoon italian seasoning
1 (2 teaspoon) package beef bouillon granules
1/4 teaspoon garlic powder
1 (8 ounce) package cream cheese, softened (can use 1/3 less fat)
1 cup cottage cheese, small curd (can use low fat)
1/4 cup sour cream (can use less fat)
2 eggs, beaten
16 ounces lasagna noodles, uncooked
2 cups mozzarella cheese, shredded
1/2 cup grated parmesan cheese
1/4 cup pepperoni slice
6 bell pepper rings, your color choice

Steps:

  • In heavy skillet, add oil. Heat to med.-high, when hot add onions. Saute until golden, stirring occasionally. Add beef. When fully cooked, drain (if needed) and then add the next 7 ingredients. Do not add any cheeses.
  • In separate bowl, add cream cheese, cottage cheese, sour cream, 1 cup mozzarella, & eggs. Mix well, set aside.
  • Preheat oven to 350ยบ degrees.
  • In 12 X 8 X 2 pan add a small amount of sauce to coat bottom lightly.
  • Cover with one layer of lasagna noodles, then add layer of cheese mixture, enough to lightly cover noodles, then meat mixture, then pepperoni.
  • Repeat until all ingredients are used up. Sprinkle remaining mozzarella on top. You may not need to use all noodles however. Do not add peppers.
  • Cover and bake 1 hour. Bring out, carefully remove cover and add bell peppers.
  • Cover back up and bake an additional 15 minutes.
  • When done, bring out of oven, keep covered, and let sit for 10-15 minutes. Very important to let sit, covered.
  • When time is up, cut and serve.
  • Best with French bread or Artisan bread.

Nutrition Facts : Calories 840, Fat 40.4, SaturatedFat 21.1, Cholesterol 207.5, Sodium 1125.7, Carbohydrate 70.6, Fiber 4.7, Sugar 8.1, Protein 48.1

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