Featured Recipe
Creamy Beef Lasagna Bake
By Kate
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Ground beef browned with minced shallot simmers in garlicky tomato sauce. Egg noodles tossed with evaporated milk and whipped cream cheese, then layered in a casserole, create a rich, creamy base. A blend of mozzarella and sharp white cheddar tops it off, melting into golden pockets. Baked until bubbling and slightly crisp around edges. Simple, hearty, no-fuss. Adaptable: ground turkey swap, cottage cheese instead of cream cheese if needed. Watch noodle texture—cook just shy of al dente or they turn mushy after baking. Garlic here isn’t just flavor, it tames the acidity in the sauce. Classic oven temp mid-300s for even melting and crust forming.
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Prep:
35 min
Cook:
22 min
Total:
57 min
Serves:
6 servings
comfort food
quick meals
beef recipes
Introduction
Ever wrestled with lasagna layers slipping and sliding? Forget that chore. No sheets here—egg noodles do the work, soaking up creamy richness and savory meat sauce evenly. Ground beef browned with shallot adds sweetness and depth, not just stovetop grit. Garlic in the sauce wakes everything up but doesn’t overpower. Cream cheese folds with evaporated milk, creating a silky coating holding the noodles together. Cheeses melt to golden pockets, oozy but still shreddy. Not too heavy. Gets out the door quickly too—under an hour start to finish. Don’t fuss with precise times; trust sizzle, smell, and look. The crust forming on edges is your green light. Bonus: use what you have, swap ingredients. More practical than fancy, more satisfying than rushed. This is a busy cook’s win. Even weeknights get some respect.
Ingredients
About the ingredients
Egg noodles—standard size, thicker ones hold texture better after baking. Sub impossible? Try medium rigatoni, rinse carefully after boiling to avoid clumps. Ground beef—the higher fat content brings flavor, but drain well to avoid greasy heaviness. Shallot over onion here for a sweeter, more delicate base flavor; sliced thin or minced works. Garlic adds that punch and depth. Marinara sauce from jar is fine; go for one that doesn’t taste overly acidic. Evaporated milk brings body without cream’s heaviness; skim milk won’t do the same job. Whipped cream cheese melts smoother compared to block—soften beforehand. Mozzarella and sharp white cheddar pair for melt and zip; sub provolone or Monterey Jack if you must—flavor shifts but still good. Salt last—meat, sauce, and cheese all have salt, so taste before adjusting. Cooking spray keeps the casserole release clean; butter can brown unevenly here.
Method
Technique Tips
Boiling noodles just right is critical. Too done—mushy mess after baking. Undercooked—chewy bites unpleasant. The pot water must be generous and fiercely salted to season pasta properly. Brown meat fully; rushing this step kills flavor and leaves fatty aftertaste. Don’t skip draining fat. Garlic cooks separately to avoid bitter scorch, gently infusing the sauce. Combining evaporated milk with cream cheese directly in noodle pot melts cheese into silky texture that coats pasta evenly—no clumps, no glue. The layering is less about neat stacks and more about even coverage for every spoonful. Cheese blend on top browns unevenly if spread too thick or thin; eyeball consistency—height about half an inch. Baking temp lowered slightly from usual 350°F to 345°F controls crust color, extending window before burning. Check edges first; cheese should bubble and brown in parts. Cooling before cutting lets solids settle—cutting hot leads to a falling-apart mess. Use a serrated knife for cleaner slices. Leftovers reheat better with splash of milk to revive creaminess. Keep foil covered until crisp re-forms.
Chef's Notes
- 💡 Watch noodle timing carefully. Undercook by couple minutes to avoid mush post-bake. Salt water well. It matters. Olive oil after draining helps prevent clumping too.
- 💡 Use high-fat ground beef for flavor but drain excess fat. Don’t skip; it wrecks sauce. For lighter option, ground turkey works well. Cook times about same.
- 💡 Mix evaporated milk with cream cheese over low heat in noodle pot. Whisk until blended. Keep stirring to avoid lumps. If it gets lumpy, slightly increase heat. Coating should cling to noodles.
- 💡 Layering isn't about perfection. Spread meat sauce thinly. Let noodles peek through. Cheese on top shouldn’t be piled too thick—about half inch is ideal for even melt and browning.
- 💡 Cooling is crucial after baking. Rest for 10 minutes—solidifies layers. Cuts cleaner. Hot? It all spills. Serrated knife helps with slicing. For leftovers, splash of milk for reheating.
Kitchen Wisdom
What if noodles stick?
Toss with olive oil after boiling. Undercook slightly too. Keep mixing to restore texture.
Can I swap proteins?
Yes, ground turkey works. Or pork. Same cook time applies. Flavor changes, but works.
What to do about leftovers?
Store covered. Multiple options—fridge for few days, or freeze for longer. Add milk when reheating.
Cheese options?
Swap mozzarella with provolone or Monterey Jack if needed. Sharp cheddar adds bite—helps with flavor.
