The flavor of the cooking creme SHINES through beautifully in this
lasagna. I've made this recipe for years, making my own cooking
creme with Philadelphia cream cheese, alfredo sauce and herbs!
Thanks to Kraft I don't have to waste time, money and wash extra
dishes. This is the perfect recipe for family gatherings,
entertaining or just anytime!
" Prep time: 10 minutes
" Cook time: 50 minutes
" Total time: 60 minutes|
" Servings: 8
" 1 pound(s) of ground beef
" 1/2 pound(s) of ground Italian sausage
" 24 ounce(s) of jar pasta sauce
" 28 ounce(s) of can dices tomatoes (I use fire roasted)
" 14 ounce(s) of can tomato sauce
" 1 package oven ready lasagna noodles
" 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
Cheese and Herb flavor
" 16 ounce(s) of Shredded Italian blend cheese
" 12 slices provolone cheese
" 1 jar basil pesto (optional)
Steps
1. Preheat oven to 350.
2. Brown ground beef and sausage, season with salt and pepper.
3. Add pasta sauce, tomatoes, and tomato sauce, mix well.
4. Spray 9 x 13 pan with cooking spray.
5. Add enough sauce to cover bottom of pan.
6. Layer enough lasagna noodles to cover sauce, over lapping
them.
7. Spoon on enough sauce to cover noodles, cover sauce with
shredded cheese.
8. Add another layer of noodles.
9. Spoon cooking creme onto noodles, top with all the slices of
provolone cheese.
10. Add enough sauce to cover cheese.
11. Add another layer of noodles, sauce and shredded cheese, and
repeat until all noodles are used, reserve some shredded cheese.
12. Top with the remaining sauce and cover with foil.
13. Bake at 350 for 45 minutes.
14. Remove foil, top with remaining cheese and bake for 5 more
minutes.
15. Remove from oven and let rest for 10 minutes, top with basil
pesto if desired.