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Community Corner

Lasagna from Germany? That's a Twist.

Lasagna with cream cheese and spinach; new idea with a yummy result.

Claire Hatten and her husband Jim, along with their three children who have since grown and gone, have lived here in Peachtree Corners for the last 14 years. Before that, when they were newlyweds they moved to Munich, Germany where Jim was stationed with the army for three years, and subsequently spent another four years in Heidelberg and Wurzburg. 

While living there, Hatten began making a lasagna recipe shared with her by another army wife. It’s unusual in that this recipe calls for cream cheese instead of the more traditional ricotta or cottage chesse. Sounds creamy to me. Try this creamy lasagna for your friends and family.

Creamy Spinach Lasagna

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  • ½ lb ground beef- browned and well drained
  • ½ lb pork sausage-browned and well drained
  • ½ cup parmesan cheese
  • 32 oz pasta sauce
  • ½ tsp oregano
  • ½  tsp black pepper
  • 20 oz cream cheese (softened)
  • 3 eggs
  • 1 10 oz pkg frozen chopped spinach (cooked and drained well)
  • 1 Tb butter, melted
  • 2 Tb parsley 
  • 10-12 lasagna noodles
  • 1½-2 cups mozzarella cheese

prep:
Brown and drain ground beef and ground sausage.

Combine browned meats with parmesan cheese, pasta sauce, oregano and pepper. Set aside.

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Cook and drain spinach well.

In a large mixing bowl use mixer to combine cream cheese, eggs, spinach, melted butter and parsley.

*Cook 10-12 lasagna noodles according to package directions. OR  see note below.

Line casserole dish with ½ of the cooked noodles. 

Layer on ½ of meat mixture. 

Layer on ½ of cheese mixture. 

Sprinkle with ½-¾ cups mozzarella cheese. 

Repeat the layering process.

Top with extra parmesan cheese and parsley.

Cover with foil and bake at 375 degrees for approximately 1 hour (45 mins covered with foil + 15 minutes uncovered.)

Can be prepared ahead and frozen.

*Big idea from Carol: Add uncooked lasagna noodles as you layer your lasagna. Before baking pour ¾-1 cup of water around edges of pan. (That would be on the inside of the pan, not the outside of the pan. You can see the obvious consequences.) Use a spatula to pull ingredients away from edge so you can pour the water in. This way the lasagna noodles cook in oven as your lasagna bakes. Easier than pre-cooking the noodles, and in my book easier is good. 

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