wilkes

Bushman, I believe I used to make one similar many moons ago. I may have to try this again.

Stouffers just doesn't cut the mustard

I never saw one with cream cheese and no sauce .Sounds more like alfredo style pasta.

This is the one we use.
Mom's Lasagna
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
Lasagna noodles
2 cups (16 ounces) cottage cheese
4 cups (1 pound) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
In a large kettle or Dutch oven, cook beef,
sausage and onion until meat is no longer
pink and onion is tender; drain.
Stir in the next 10 ingredients.
Simmer, uncovered, for 3 hours,
stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes. Let stand 20 minutes before cutting. Yield: 12 servings.

Does anyone have the recipe for lazagna with cream cheese filling instead of pasta sauce?