Dawn's Lasagna

If you are looking for a new lasagna experience, this recipe from one of my high school girlie friends is a melt-in-your-mouth winner.  I dare you not to like it!


Dawn's Mushroom and Cream Cheese Lasagna
8 oz. lasagna noodles - (I don't care for the precooked ones)

2 lb lean ground beef              
1 large onion chopped             
1 clove garlic minced               

3 large cans tomato sauce
2 (4oz) can mushrooms            
    with juice
salt and pepper to taste
2 tsp oregano 1 tsp. basil

8 oz. cream cheese
8 oz. grated mozzarella cheese (sometimes I add more)
Parmesan cheese

Brown meat, onion and garlic, drain off excess fat - stir in tomato sauce and mushrooms; add seasonings.
Simmer 1 hour - stir a few times - sometimes I add a little more tomato sauce
Cook noodles in salted water until tender. Drain and rinse with cold water
You can double this recipe and use a large pot for simmering - check spices periodically and add more to your own taste

In 9 x 13 baking dish - put 1/3 sauce over bottom of dish - next a layer of noodles
next - sprinkle mozzarella cheese over noodles; next - another layer of noodles
next - slices of cream cheese; next - 1/3 sauce
next - layer of noodles; next - cover with Parmesan cheese
Finally - cover with rest of sauce

Bake at 375 for 30 min - or longer if taking out of the refrigerator.  This freezes nicely for another meal.

Enjoy!!!
Dawn