Creamy Lasagna Casserole Jan Peterson
1 pound hamburger I pound Italian sausage
2 cans diced tomatoes 1 Jar Ragu Sauce
1 tsp. salt` ½ tsp pepper
½ tsp garlic powder 1 8 oz. pkg. cram cheese, softened
2 cups sour cream 1 cup shredded cheddar cheese
1 cup Mozzarella cheese shredded 4 green onions chopped
12 to 14 lasagna noodles, cooked and drained
Cook beef and sausage over medium heat until no longer pink; drain. Add the tomatoes and Ragu sauce, salt, pepper and garlic powder. Bring to a boil, reduce heat; simmer, uncovered for 15 minutes.
Beat cream cheese until smooth, add the sour cream, 1 cup cheddar cheese and onions; mix well. Spread about ½ cup meat sauce into 9 x 13” baking pan. Place 3 noodles in each and top with about ½ cup cream cheese mixture and 2/3 cup meat sauce. Repeat layers twice. Sprinkle ½ cup Mozzarella cheese over each. Bake , uncovered at 350 degrees for 25-30 minutes or until bubbly. You may freeze first, thaw and bake for about 1 hour covered.