Earlier this week I caught a whiff of garlic bread, during lunch, which made me want some lasagna. It’s three days later and I haven’t been able to shake the longing for layered pasta drenched in marinara and overrun with cheese. Then I got to thinking, I wonder how it would taste with the addition of cream cheese. So, here you have my latest creation; Cheesy Philly Lasagna. I hope it hits the spot.
Cheesy Philly Lasagna
9 lasagna noodles
12 ounces ricotta cheese
1 beaten egg
1/2 cup Parmesan
1 (8-ounce) Philadelphia Cream Cheese
1 cup mozzarella, grated
2 jars of marinara
1 clove of garlic, diced
1/4 cup chopped, fresh parsley leaves
1-1/2 teaspoons Italian Seasoning
1-1/2 teaspoons seasoning salt
1-1/2 pounds ground beef
PREHEAT oven to 350 degrees.
COOK crumbled ground beef in a saucepan; with garlic, parsley, Italian seasoning, and season salt; until no pink remains, then drain off the fat.
MIX 12 ounces ricotta cheese with 1 beaten egg and 1/2 cup Parmesan.
BOIL lasagna noodles according to the package directions.
LAYER lasagna in a 9×13x2 inch pan as follows: marinara sauce, 3 lasagna noodles, ricotta cheese mixture, meat, mozzarella, and dots of Philly cream cheese. Repeat layering until there are 3 layers in pan. Top with remaining marinara.
COVER pan with aluminum foil and place in oven, to bake for 20 minutes. At the end of 20 minutes remove foil and add remaining mozzarella on top. replace foil and cook for an additional 10 minutes.
SERVE while still gooey and hot.
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