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Print this Recipe    Creamy Lasagna

1 pound ground beef
1/2 cup chopped onion
14 1/2 ounce can tomatoes, cut up
6-ounce can tomato paste
1/3 cup water
1 garlic clove, minced
1 tsp. dried oregano leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
8-ounce package Philadelphia brand cream cheese, cubed
1/4 cup milk
8 ounces lasagna noodles, cooked, drained
2 6-ounce packaged Kraft Mozzarella cheese slices
1/2 cup (2 ounces) Kraft grated Parmesan cheese

Brown meat in large skillet; drain. Add onions, cook until tender.
Stir in tomatoes, tomato paste, water, garlic and seasonings.
Cover; simmer 30 minutes. Combine cream cheese and milk in saucepan;
stir over low heat until smooth. In 13x9-inch baking pan, layer
half of noodles, meat mixture, cream cheese mixture, mozzarella
and Parmesan cheese; repeat layers. Bake at 350 degrees, 30 minutes.
Let stand 10 minutes before serving.


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1 of 3 people found the following review helpful:
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Delicious!, September 22, 2004 - 10:18 PM
Reviewer: Amanda M. from Ontario, Canada
This is the best lasagna that I have ever had. i have made it for many other people and I have never had one complaint on this dish. It does take time to make but it is well worth the wait when it is served. I recommended this lasagna dish to anyone that wants to do something a little different then the same ol lasagna.

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