Egg Noodle/ Cream Cheese Lasagna

Cook your pasta and drain well...do not over cook...it will cook more in the sauce, you don't want it mushy.

Make the sauce first as it has to cook for 1 hour and 15 minutes. Or use at least 32 ounces store bought.

In a Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until veggies are tender and meat is no longer pink. Drain.

Stir in crushed tomatoes, tomato paste, tomato sauce, broth or water. Stir in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 hour 15 minutes, stir occasionally.

In a bowl, mix cream cheese with the sour cream until smooth. I use hand mixer. Stir in the seasoning and cheeses.

Preheat oven to 350 degree F.

Spray a 9 x 13 pan with nonstick cooking spray. You can use a bit larger deep pan if you have, as this comes clear to the top. I bake mine on a cookie sheet in case it bubbles over.

Ladle about 2 cups sauce on bottom of dish, and spread evenly. ( this may seem like a lot of sauce, throughout the recipe, but the noodles suck it right up.)

Place half the noodles on top of the sauce, spreading evenly.

Spread 1/2 the cream cheese mixture over the noodles. Next 1 cup shredded cheese.

Next, another 2 cups sauce. Spread evenly.

The rest of noodles, cream cheese mixture and 1/2 of remaining cheese. (Save some for on top of final layer of sauce.)

Now, spread enough sauce to coat the top. ( you will have sauce left, which you can freeze for another use.)

Sprinkle remaining cheese over top and I sprinkle with some dried parsley.

Bake for 40 - 45 minutes or until bubbly and starting to brown.

Remove lasagna from oven and let set up for 5 - 10 minutes. Can serve with extra sauce.

Enjoy!