Mummy Wrap Lasagna

 

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

• 1 Heat oven to 350°F. Cook and drain noodles as directed on package.
• 2 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.
• 3 In large bowl, mix cream cheese, sour cream, 1 cup of the mozzarella cheese, the egg and pepper flakes.
• 4 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.
• 5 Bake uncovered 30 to 35 minutes or until bubbly and cheese is melted. Let stand 10 minutes before serving.