Cream Cheese & Swiss Spinach Lasagna

  This is by FAR, the BEST Lasagna recipe I have ever made!!!! In fact, it is soooo good, that my Step Momma, Drea replaced her 25 year old family recipe with this one. 

You all, it is THAT GOOD!

  Now, if this sounds familiar, you are correct. This has been blogged before and comes from the 4 little Fergusons archives. I didn’t share the actual recipe back then, just linked it to Tasty Kitchen.   

THE Lasagna

This recipe deserves to be WRITTEN OUT on this blog, so here we go, round 2! My original recipe source was a Taste of Home magazine, but I changed scribbled and scratched the recipe up with my changes, which is always fun!

So, without further adieu, I give you…..

Cream Cheese & Swiss Spinach Lasagna

{click title to print}

Cream Cheese & Swiss spinach lasagna

Ingredients

  • 1 pound Lean Ground Beef
  • 1 pound Ground Sausage
  • 1 pound Ground Turkey
  • 1 whole Medium Onion, Finely Chopped
  • 3 whole Garlic Cloves, Minced
  • 2 cans Tomato Sauce (15 Ounce Cans)
  • 1 can (8 Oz. Can) Tomato Sauce
  • 1 can (14 1 /2 Oz Can) Italian Diced Tomatoes, Undrained
  • 1 can (6 Oz. Can) Tomato Paste
  • 1 can Mushroom Pieces, Drained (6.5 Oz Can)
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Italian Seasoning
  • ½ teaspoons Sugar
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 12 whole No-cook Lasagna Noodles
  • 12 ounces, weight Cream Cheese, Softened
  • 2 cups Shredded Mozzarella Cheese, Divided (Get Ball Of Mozzarella, & Shred It Yourself, Makes All The Difference!)
  • 2 cups Shredded Parmesan Cheese
  • 2 cups Shredded Swiss Cheese
  • 1 bag Fresh Spinach Leaves, 6 Ounce Bag

Preparation Instructions

In a large skillet, brown beef, sausage and turkey with onion and garlic until meat is no longer pink. Drain grease. Stir in the tomato sauce, tomatoes, tomato paste, drained mushrooms, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Spread 2 cups of the meat sauce in a greased oversized rectangle pan, like maybe a 12×15 extra deep pyrex. (I used my big Pampered Chef rectangle baker, and still almost overflowed it!)

  Top with 3 to 4 noodles, breaking as necessary to cover the area. Drop a third of the cream cheese over top and carefully spread to cover noodle layer. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss. Spoon a third of the remaining sauce over the top. Layer 1 bag of spinach on top of the sauce. Repeat layers of noodles, cream cheese, cheeses and sauce, twice more. Make sure to save some mozzarella out for the top of your lasagna.

Place dish on a baking sheet. Cover the dish with a sheet of foil and bake at 350 F for 45 minutes. Uncover and sprinkle with reserved mozzarella cheese. Bake uncovered for 10-15 minutes longer, or until bubbly. Let stand for 15 minutes before cutting.

ENJOY!!!!!!  This is seriously THE BEST Lasagna you will ever make!

  Dale hates Italian, lasagna in particular, and he went NUTS over this!!!

Go back to that original post and grab the Cheesy Bread recipe. You will want it to go with this Lasagna!

~T

Lasagna Style Rigatoni Bake with Sour Cream Cheesy Bread

  I started with a recipe for Baked Ziti, and somehow ended up with this delicious casserole we dubbed “Lasagna Style Rigatoni Bake”.  

  I think Rigatoni is a VERY under used noodle, and I am proud to give it a day to SHINE.  Rigatoni are the big, fat, round noodles that look like tubes. They hold all kinds of yummy bits of cheese and sauce when  you use it in a bake like this.

Lasagna Style Rigatoni Bake

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Lasagna Style Rigatoni Bake txt

FOR THE MEAT SAUCE:

  • 1 pound Sausage
  • 1 pound Hamburger
  • 1 whole Onion, Chopped
  • 6 cloves Garlic, Pressed
  • 28 ounces, weight Peeled, Crushed Tomatoes
  • 2 cans (14 Oz Each) Tomato Sauce
  • 1 teaspoon Oregano
  • ¾ teaspoons Each Rosemary And Thyme
  • ½ teaspoons Red Pepper Flakes
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Pepper
  • 2 teaspoons Garlic Powder

FOR THE NOODLES:

  • 1 box (16oz) Rigatoni Noodles, Cooked
  • 16 ounces, weight Tub Of Cottage Cheese
  • 5 ounces, fluid Philidelphia Italian Herb And Cheese Cooking Creme
  • 2-½ teaspoons Italian Seasoning
  • 1 whole Egg
  • ½ cups Shredded Parmesan Cheese
  • 2-½ pounds Of Freshly Shredded Mozzarella Cheese {Shredding Fresh Is SO Much Better Than The Pre-shredded Stuff!}
  • Dried Parsley, For Garnish

In a large family sized skillet or stock pot, cook sausage and beef with onions and garlic. Drain most of the grease.
Add canned tomatoes, tomato sauce and seasonings. Allow to simmer for 10 minutes to meld flavors while you boil, drain and cool water rinse your Rigatoni noodles.
In a large, separate bowl, combine cottage cheese, cooking creme, one egg, Italian seasoning, parmesan cheese and 2 cups of the mozzarella cheese. Stir in noodles.
Spray an oversized 10×14 baking dish, and over flow to a 2 qt casserole dish. That is because this dish is ALMOST too big for a 10×14, and rather than overflow it, we will make 2 dishes, one large and one small.

  Spread a layer of almost half the cheese covered noodles into main pan. Next, spread nearly 1/2 of the meat sauce, top this layer with mozzarella cheese.   Repeat layers, ending with more cheese.  Scrape remaining cheese covered noodles and sauce into your 1 qt baking dish, and top with mozz cheese.  

Sprinkle with dried parsley for pretty over the tops of both.

Bake for 20 minutes or until cheese is melted.  Pop the second pan into the fridge for an easy later day lunch, or run it next door to your favorite shut in.  

Serve with Sour Cream Cheesy Bread and a big salad.

  What is Sour Cream Cheesy Bread, you ask?  

  Well, it’s so gooey, creamy and rich, it makes me weak in the knees! YUMMO. 

  This recipe comes from my childhood, my pastor’s wife made it for us one time, and it was love at first BITE!

Please forgive me, I may or may not have forgotten the bread in the oven, and it may or may not look a little bit “DONE” in the photo. Boo.  

  Don’t burn yours, mk?  Just set a timer.  I did not, because I knew it would only be a moment until the cheese was perfect.  

Moment here, gone and good bye soft bread.

Oops.

Sour Cream Cheesy Bread

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Sour Cream Cheesy Bread txt

  • 1 loaf Of Whole Wheat French Bread
  • 2 cups Colby Jack Cheese
  • 8 ounces, weight Sour Cream
  • ½ sticks Butter, Softened
  • Garlic Salt, to taste

Slice french bread loaf in half. Spread each side to the edge with softened butter, then sprinkle with a generous amount of garlic salt.
Next, spread a nice layer of sour cream to the edge, and sprinkle with cheese.
Bake at 350* for 10 minutes or until cheese is melted. {set a timer!}

Dig in!

~T

Italian supper collage

Crockpot Lasagna & Mozzarella Stuffed Garlic Rolls

  Some nights you just need ITALIAN food, the good stuff, not just Spaghetti!!!!  Lasagna is a lot of work, especially our family favorite: Cream Cheese Swiss Spinach Lasagna!  It’s ABSOLUTELY amazing!  (The picture is SO ugly.)  I need to make it again sometime, so I can re-photograph it….that recipe photo is from WAY back before I learned to take my food OUTSIDE!  🙂

  I didn’t have time to make our family favorite, we were going to be on the run until right before supper!  This Crock pot version is fast and uses simple ingredients!  And, it tastes like you worked WAAAY harder than you did!!

Crock Pot Lasagna

{click for easy printable}

Crockpot Lasagna-txt

Ingredients

  • 1 pound Hamburger, Seasoned With Your Favorite Italian Spices
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Salt And Pepper
  • 3 cups Mozzarella Cheese
  • 1 box (9 Oz) No-boil Lasagna Noodles
  • 8 ounces, fluid Tomato Sauce
  • 28 ounces, fluid Of Your Favorite Spaghetti Sauce
  • 16 ounces, fluid Alfredo Sauce
  • 1 cup Shredded Italian Blend Cheese

  In a large skillet, brown hamburger with Italian seasonings of your choice, plus garlic powder, salt and pepper. Drain and leave in pan on stove.

  Pour 1/3 of the spaghetti sauce into the bottom of a greased crock pot. Mix the remainder of the spaghetti sauce, plus the entire can of tomato sauce in with your browned hamburger. Stir well.

  Place 1/3 of the noodles, breaking as necessary, to cover entire sauce layer. {Noodles will overlap and stack.} Pour 1/3 of the jar of Alfredo sauce on top of noodles. Next, sprinkle 1 cup of shredded mozzarella cheese. Spread 1/3 of hamburger mixture on top.

  Layer noodles, Alfredo, mozzarella, hamburger mixture 2 more times. Top with 1 cup Italian blend cheese.

Cook on low for 3 1/2 hours. This WILL burn after 4, so watch closely!

Serve with a tossed salad and Mozzarella Stuffed Garlic Rolls.  (Coming up next!)

——————————————————————————————–

  Sooo, I may or may not have started the oven on fire while baking this rolls. 

  Apparently, you need to put the Spring form pan on to a baking sheet so the butter doesn’t drip down. 

Just a word to the wise, ok?  Use a baking sheet.

  Anyhow, bet you can’t tell from this photo, that the oven was on fire!  These rolls baked perfectly, and were to die for good. 

  I am oh-so proud to tell you, that I stood at my freezer surveying my options, and made the recipe up myself, based on a sweet monkey bread recipe I make sometimes for breakfast! 

Just look at that Cheesy goodness!

Mozz stuffed garlic rolls (4)

Come on now, doesn’t that make up for the oven fire? 

Just a little?  🙂

Yup, thought so!

  Say Hello to a little bit of Ooey Gooey Cheesy Heaven!

Mozzarella Stuffed Garlic Rolls

{click for easy printable} 

Mozzarella Stuffed Garlic Rolls

Ingredients

  • 16 whole Rhodes Rolls (wheat Or White, Up To You)
  • 1 tub Real Mini Mozzarella Balls Or 1 Large Mozzarella Ball Cut Into 1 Inch Pieces
  • 1 stick Butter, Melted
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Salt
  • ½ teaspoons Dried Basil
  • ½ teaspoons Dried Rosemary
  • ½ teaspoons Onion Powder
  • ¼ cups Herb And Garlic Goat Cheese Crumbles
  • ¾ cups Grated Parmesan Cheese
  • A Sprinkling Of Kosher Salt
  • Dash Of Italian Seasoning

Allow Rhodes Rolls to sit on a flat surface until thawed, but still a bit cool. Stretch each circle and curl around mini mozzarella ball. Seal and smooth into a ball again. Repeat 15 more times.
Melt butter and add garlic powder, salt, basil, rosemary, and onion powder. Roll each ball into mixture, coating well.
Arrange rolls in a large 10 or 11 inch spring form pan, leaving room for rising, and scrape remaining butter and seasonings over the top of rolls. Sprinkle with parmesan cheese, goat cheese crumbles, kosher salt and Italian seasoning.
Cover with sprayed saran wrap loosely. Set in a warm place to rise for 2-2 1/2 hours or until doubled in size.
Remove saran wrap, and place spring form pan on a cookie sheet, and slide in to a preheated oven, 350* for 25 minutes, or until rolls are golden brown. Release collar on spring form pan before serving hot from the oven.

  Un-stinkin-believable!

Bon appetite!

~T

Savory Baked Spaghetti, again?

Well, this is just plain embarrassing.  I spend all this time preparing this blog post for you, only to realize……

I’ve already blogged this recipe. 

What?

   I suppose, it was bound to happen sooner or later, as much stuff as I have going on in my brain at all times.  Jeepers. On the bright side, at LEAST I made it to the year mark before the first recipe repeat happened.  🙂

 I suppose this will start to happen more and more as the blog grows.  Plus, there are recipes that come up annually by season, so maybe this is something that I start doing regularly, you know, like a recipe flash back?  A blast from the past?  Maybe a Flashback Friday or something?  Hmm, I’ll think on that.

  Anyhow,  I bet you’ll forgive my repeat once you make this! It’s GOOOOOD!!!!  If you know me, you know I don’t like to repeat recipes much, but this one gets put in the rotation between new recipes.

SAVORY BAKED SPAGHETTI

A delicious alternative to plain old spaghetti . . . think lasagna style! Super easy and super good flavor!

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Ingredients

  • 16 ounces, weight Spaghetti Noodles
  • 1 pound Ground Italian Sausage
  • 4 cloves Garlic, Pressed
  • 1 whole Onion, Chopped
  • 1 jar (26 Oz. Jar) Meatless Spaghetti Sauce
  • ½ teaspoons Seasoned Salt
  • 5 Tablespoons Butter, Melted
  • 2 whole Eggs
  • ⅓ cups Grated Parmesan Cheese
  • Italian Seasoning, to taste
  • 2 cups Small Curd Cottage Cheese (Only 2 people in our family even like cottage cheese, but TRUST me, it just adds moisture, don’t skip it!)
  • 4 cups Shredded Mozzarella Cheese (Freshly Shredded Is Best!)

Preparation Instructions

Cook spaghetti noodles according to package directions; then drain and rinse with cool water. Set aside.

Meanwhile, in a large skillet over medium heat, cook meat, garlic cloves and onions until meat is no longer pink. Drain grease if necessary. Stir in a jar of spaghetti sauce and seasoned salt and set aside.

In the now empty spaghetti noodle pot, melt 5 Tablespoons of butter over low heat. Remove from heat. Add eggs, whisk. Stir in parmesan cheese and Italian seasoning to taste. Add drained spaghetti to the egg mixture. Toss to coat.

Place half of the spaghetti mix in a greased 9 x 13 pan. Top with half the cottage cheese, half the meat sauce and half of the mozzarella cheese. Repeat layers once.

Cover and bake at 350F for 40 minutes. Uncover and bake 20-25 minutes more or until cheese is melted.

Dig in!

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See that Ooey-gooey Cheesy Bread in the back of the photo?

BEST. BREAD. EVER.

And super easy too, this is one of those “Non-recipe” recipes with no measurements, just shake, schmear and spread to your liking.

EASY CHEESY BREAD

Leftover hamburger buns, or whole wheat french loaf, cut in half

Spread each half with butter and a generous amount of Garlic salt.

Spread with a nice layer of sour cream.

Sprinkle with your favorite shredded cheese, like Colby Jack or Mexican Blend.

Bake 350* for 10 minutes or until melted.

DEEEEEEEEEEEEELICIOUS!!!!!!!!!!

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Mmmm!

~T

P.S.  May I just take a moment to point out, that although this is not my finest food photograph moment, the Savory Spaghetti Bake photo taken for this post is still much improved over the one from last year, thankyouverymuch?

THEN:

046_thumb3

NOW:

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Better.  Not great, but better.

I’ll take it! 🙂

This post linked to:

Vintage Cookery

On the Menu Monday

Melt In Your Mouth Monday

Tuesday Talent Show

Tasty Tuesday

Made It On Monday

Wonka Wednesday

This Chick Cooks

Cast Party Wednesday

Full Plate Thursday