Cream Cheese Lasagna Recipe

Ingredients

• 2 lbs ground beef*
• 1 carrot ((shredded))
• 1 onion ((diced))
• 4 Tbsp unsalted butter
• 9 Lasagna noodles
• 13 oz canned mushrooms ((2 small cans, drained))
• 1 Tbsp minced garlic
• 1 tsp Italian seasoning
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 1/2 tsp garlic salt
• 1 tsp sugar
• 24 oz cream cheese ((3 8-oz packages, grated) )
• 9 cups mozzarella cheese ((grated))
• 36 oz pasta sauce ((4 1/2 cups Reggano Traditional Pasta Sauce))

Instructions

1. 1

   --- Directions: ---

2. 2

   cook ground beef: Brown the beef and drain any excess fat. Set Aside.

3. 3

   add vegetables and tomato sauce: In the same skillet add 4 Tbsp of butter, carrot, and onion. Saute vegetables until soft (5 minutes.) Add the canned mushrooms, browned beef, tomato sauce, and spices. Stir and remove from heat (DO NOT boil.) Transfer to a bowl to cool.

4. 4

   boil lasagna sheets: Meanwhile, boil the lasagna noodles for 20 minutes. Drain and rinse with cold water; set aside.

5. 5

   grate cream cheese: Grate the cream cheese with a box grater.

6. 6

   assemble lasagna: Assemble the layers in the following order; 3 pasta sheets, 3 cups of meat sauce, 8 oz cream cheese, and 3 cups of grated mozzarella cheese. Repeat with two more layers ending with an extra cup of mozzarella cheese to cover the casserole well (this helps from the pasta sheets from drying out.)

7. 7

   Bake covered at 300°F for 1 1/2 hours.