Mom’s Lasagna

Preheat oven to 350 F. Fill a large pasta pot with water and put a lid on it. Put the pot over high heat and wait for it to come to a boil.

Preheat olive oil in a large sauce pot over medium heat. Add in the chopped onion and grated garlic and cook until softened, about 5 minutes. Add in the ground beef and Italian sausage and cook until browned. Season with salt and pepper.

Once the meat is browned, drain grease if necessary and add in the pasta sauce. Taste again to see if any additional salt or pepper is needed. Allow sauce to simmer while you are working on the rest of the dish.

Once the pasta water comes to a boil, heavily salt the water and add in the pasta noodles. Cook noodles according to the package instructions.

In a microwave safe bowl, microwave the cream cheese for about 30 seconds to soften it. Mix in the Parmesan cheese, garlic salt, and salt and pepper. Set aside for assembly.

When noodles are done drain them. In a 9×13 baking dish put a little of the red sauce on the bottom and spread around (this will prevent the noodles from sticking to the bottom.) Lay down 3 lasagna noodles and top with small dollops of the cream cheese mixture. I usually do about 4 teaspoon dollops on each of the noodles. Top with some more of the red sauce, followed by 3 more noodles, and then another cream cheese. You should have enough ingredients for three layers. Top the last layer with the mozzarella cheese.

Bake in the oven for 30 minutes. Allow lasagna to cool before cutting and serving.