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.