Mummy Wrap Lasagna

On the occasion of Halloween treat your family with this cheesy lasagna that’s made using ground beef, sausage, Muir Glen sauce and organic diced tomatoes – a perfect Italian dinner.

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Prep Time 45 min
Total Time 1 hr 30 min
Servings 12

Ingredients

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

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Directions

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.