White Sauce:
- 16 oz cream cheese
- 1.5 C milk
- 2 Tbsp butter/margarine
- 1/4 tsp garlic powder
Mixture will be lumpy--works best if you stir with a whisk. Simmer together for a bit until appears melted and thickened. Set aside--will thicken up more as it cools.
Meat Sauce:
- 1-1.5 lb hamburger
- .5-1 lb Italian sausage
- .5 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp parsley flakes
- 1 tsp Italian seasoning
- 2 26 oz jars spaghetti sauce
Brown and drain meats together then add remaining ingredients.
Assembly:
- 9-12 uncooked lasagna noodles
- 4-5 C mozzarella cheese
- .5-1 C parmesan cheese
In a 9x13 pan put a very thin layer of meat sauce on the bottom (you will be able to see parts of the bottom of the pan still).
Place 3 uncooked noodles on top of the sauce (I also fill in with parts of noodles at the ends because the noodles aren't quite 13" long)
On top of the noodles spoon on 1/2 of the white sauce. Sprinkle with 2C shredded mozzarella cheese and top with parmesan cheese to taste. Top with half of the meat sauce.
Add 3 additional noodles and then top with the remaining white sauce. On top of the white sauce add 2C shredded mozzarella and parmesan followed by 3 noodles.
Top the final layer of noodles with the remaining meat sauce.
Bake for 45-60 minutes, uncovered, at 350 degrees. This will make approximately 12 servings depending on how big you like to cut your pieces. Depending on the amount of meat you use you may want to use a slightly larger pan, I have one that is made by Wilton and is designated a "lasagna pan."
This is a favorite in my household and we love that we have a ton of leftovers to take to work the next week. It freezes great so I use the smaller Gladware containers to freeze individuals servings which makes things so easy during our crazy mornings.
Also, not having to cook the noodles is so much easier than most traditional lasagna recipes.
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