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Mummy Wrap Lasagna
uncooked lasagna noodles
lb lean (at least 80%) ground beef
lb bulk Italian pork sausage
medium onion, chopped (1/2 cup)
jar (25.5 oz) Muir Glen™ tomato basil pasta sauce
can (14.5 oz) Muir Glen™ organic diced tomatoes with basil and garlic, undrained
packages (8 oz each) cream cheese, softened
container (8 oz) sour cream
cups shredded mozzarella cheese (16 oz)
teaspoon crushed red pepper flakes
Heat oven to 350°F. Cook and drain noodles as directed on package.
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.
In large bowl, mix cream cheese, sour cream, 1 cup of the mozzarella cheese, the egg and pepper flakes.
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.
Bake uncovered 30 to 35 minutes or until bubbly and cheese is melted. Let stand 10 minutes before serving.
Feed your hungry trick or-treaters this hearty meal when they return home.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Starch; 1 Vegetable; 3 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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