Lasagna

This lasagna is one of my specialties, a dish that everyone loves. I personally think it is the addition of cream cheese that makes it over the top. It makes a huge lasagna, enough to feed 8 hungry people. It sounds complicated but it really isn't.

• 1 lb hamburger, I use 7%
• 1 lb Italian sausage, medium
• 1 onion diced if using a smaller onion, 1/2 if a large onion
• 3 cloves garlic
• lasagna noodles
• 1 jar spaghetti sauce
• 1 can sliced olives, drained
• 1 15 oz can tomato sauce
• rosemary, oregano, thyme
• salt and pepper to taste
• 1 lb shredded mozzarella
• 1 lb shredded cheddar
• 1 brick cream cheese
• 1 small container low fat ricotta cheese
• sliced mushrooms (optional)

In a non stick pan, add both meats and break apart with your fingers

cook until the meat is about 1/2 way thru cooking, drain as much grease off as you can and add the garlic and diced onion

when meat is nearly done cooking add the jar of spaghetti sauce, olives, mushrooms (if desired), can of tomato sauce, rosemary, oregano and thyme to taste as well as salt and pepper. Let sauce cook for about 20 minutes

spray the baking dish with pan spray

put a bit of the sauce on the bottom of your baking dish

add a layer of noodles, I use them dry and break them to fit my pan

add another layer of meat sauce

add dollops of your ricotta and cream cheese

add your shredded cheese mixture

add another layer of noodles and keep repeating until you have run out of ingredients. I finish with a layer of cheese.

Bake at 350 for 30-35 minutes, until bubbly
Let rest for 10 minutes and serve