Creamy Lasagna

1 pound ground beef

1/2 cup chopped onion

1 14 1/2-oz. can tomatoes, cut up

1 6-oz. can tomato paste

1/3 cup water

1 garlic clove, minced

1 teaspoon dried oregano leaves,

    crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1 8-oz. package cream cheese, cubed

1/4 cup milk

8 oz. lasagna noodles, cooked,

    drained

2 6-oz. packages Mozzarella Cheese Slices

1/2 cup (2 oz.) Grated Parmesan Cheese

Brown meat in large skillet; drain.  Add onions; cook until tender.  Stir in tomatoes, tomato paste, water, garlic and seasonings.  Cover; simmer 30 minutes.  Combine cream cheese and milk in saucepan; stir over low heat until smooth.  In 13 x 9-inch baking pan, layer half of noodles, meat mixture, cream cheese mixture, mozzarella and parmesan cheese; repeat layers.  Bake at 350˚, 30 minutes.  Let stand 10 minutes before serving.

Notes:  

Used 1/2 pound ground beef and 1/2 pound ground breakfast bulk sausage.  Almost 1 cup of chopped onion and I cooked it until a little brown in a non-stick pan before adding it to the ground meat.  Also cooked the garlic with the onion for just a minute or two before adding to meat.  Used 1 whole garlic head (One clove! That is a joke right?)  Used 28 oz. jar of crushed tomatoes and also a jar of my homemade Italian Sauce.  So I recommend more sauce than the recipe calls for for sure!