Creole Cream Cheese 
and Sausage Lasagna
Yields: 6-8
  • 1 teaspoon olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 pound ground beef
  • ½ pound spicy Italian sausage
  • 3 teaspoons salt, divided
  • 2 teaspoons ground black pepper, divided
  • 1½ teaspoons dried oregano
  • 1 (28-ounce) can diced tomatoes, drained
  • ¼ cup tomato paste
  • ¾ cup ricotta cheese
  • ¾ cup Creole Cream Cheese (recipe below)
  • 3 cups shredded mozzarella cheese, divided
  • 1 large egg
  • 1 pound lasagna noodles, cooked according to package directions
  • ¼ cup shredded Parmesan cheese
  • Garnish: fresh basil leaves
  1. Preheat oven to 350°.
  2. Spray a 13x9-inch baking dish with cooking spray. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook for 5 minutes. 
Add beef and sausage, and break up meat with a spoon. Cook until browned, 5 to 7 minutes. Season with 2 teaspoons salt, 1 teaspoon pepper, and oregano. Add tomato and tomato paste, and cook for 3 minutes. Transfer to a medium bowl.
  3. In a separate medium bowl, whisk together ricotta, Creole Cream Cheese, 1 cup mozzarella, egg, remaining 1 teaspoon salt, and remaining 
1 teaspoon pepper.
  4. Spread a thin layer of meat sauce along the bottom of prepared baking dish. Place 3 lasagna noodles over sauce. Spread ⅓ ricotta mixture over noodles, and top with more meat sauce and ½ cup mozzarella cheese. Repeat layers twice.
  5. Top with a layer of noodles, remaining sauce, and remaining mozzarella. Add Parmesan. Cover with foil and bake 20 minutes. Remove foil, and bake until golden brown and bubbly, 20 minutes more.
Recipe by Louisiana Cookin at