Ingredients
12
uncooked lasagna noodles
1
lb lean (at least 80%) ground beef
1/2
lb bulk Italian pork sausage
1
medium onion, chopped (1/2 cup)
1
jar (25.5 oz) Muir Glen™ tomato basil pasta sauce
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with basil and garlic, undrained
2
packages (8 oz each) cream cheese, softened
1
container (8 oz) sour cream
4
cups shredded mozzarella cheese (16 oz)
1
egg
1
teaspoon crushed red pepper flakes
Preparation
Heat oven to 350°F. Cook and drain noodles as directed on package.
Meanwhile, in 12-inch nonstick skillet, cook beef, sausage and onion over medium-high heat 15 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce and tomatoes. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 10 minutes.
In large bowl, mix cream cheese, sour cream, 1 cup of the mozzarella cheese, the egg and pepper flakes.
In ungreased 14x10-inch lasagna pan, spread about 1 cup of the meat sauce. Top with 4 cooked noodles, half of the cream cheese mixture and 1 cup of the meat sauce. Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining half of cream cheese mixture, 1 1/2 cups of the meat sauce and 1 cup of the mozzarella cheese. Top with remaining noodles and meat sauce. Sprinkle with remaining 1 cup mozzarella cheese.
Bake uncovered 30 to 35 minutes or until bubbly and cheese is melted. Let stand 10 minutes before serving.
