Creamy Beef Lasagna
1 1/2 pounds ground beef
2 (15oz) cans tomato sauce
1/4 cup chopped onion
2 teaspoons sugar
2 teaspoons salt
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
2 (8oz) packages cream cheese, softened
1 cup (8oz) sour cream
1/4 cup milk
12 lasagna noodles
1 cup shredded cheese (recipe calls for cheddar, I prefer mozzarella)
minced fresh parsley (optional)
In a medium skillet cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a mixing bowl beat cream cheese, sour cream and milk until smooth.
In a greased 13x9x2 baking dish layer 1/4 of the meat sauce, 4 noodles and 1/3 of the cream cheese mixture. Repeat layers twice. Top with remaining meat sauce.
Cover and bake at 350 degrees for 40 minutes. Uncover, sprinkle with shredded cheese and bake 5 minutes longer, or until cheese is melted.
Let stand 15 minutes before cutting. Sprinkle with parsley. (makes 12 servings)