Homemade Creole Cream Cheese gives this lasagna an unforgettable creamy texture.
Creole Cream Cheese
and Sausage Lasagna
Yields: 6-8
Ingredients
- 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
Instructions
- Preheat oven to 350°.
- 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.
- In a separate medium bowl, whisk together ricotta, Creole Cream Cheese, 1 cup mozzarella, egg, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper.
- 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.
- 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.
Creole Cream Cheese
Yields: 3 cups
Ingredients
- 1 gallon skim milk, room temperature (70° to 80°)
- ½ cup low-fat buttermilk
- ½ teaspoon liquid rennet
Instructions
- In a large nonreactive bowl, combine milk, buttermilk, and rennet, and stir constantly for 1 minute. Cover with plastic wrap or cheesecloth, and let stand undisturbed at room temperature (70° to 80°) for 16 to 24 hours. The longer the mixture sits, the firmer the cheese will be.
- Line a large colander with cheesecloth, and place in a large bowl. Ladle curds into lined colander. Refrigerate at least 6 to 8 hours. Cheese will become firmer as more liquid drains. Creole cream cheese will keep, refrigerated, up to 2 weeks.
