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1
Preheat oven to 350 F. Fill a large pasta pot with water and put a lid on it.
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2
Put the pot over high heat and wait for it to come to a boil.
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3
Preheat olive oil in a large sauce pot over medium heat.
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4
Add in the chopped onion and grated garlic and cook until softened, about 5 minutes.
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5
Add in the ground beef and Italian sausage and cook until browned.
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6
Season with salt and pepper.
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7
Once the meat is browned, drain grease if necessary and add in the pasta sauce.
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8
Taste again to see if any additional salt or pepper is needed.
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9
Allow sauce to simmer while you are working on the rest of the dish.
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10
Once the pasta water comes to a boil, heavily salt the water and add in the pasta noodles.
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11
Cook noodles according to the package instructions.
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12
In a microwave safe bowl, microwave the cream cheese for about 30 seconds to soften it.
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13
Mix in the Parmesan cheese, garlic salt, and salt and pepper.
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14
Set aside for assembly.
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15
When noodles are done drain them.
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16
In a 9x13 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.)
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17
Lay down 3 lasagna noodles and top with small dollops of the cream cheese mixture.
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18
I usually do about 4 teaspoon dollops on each of the noodles.
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19
Top with some more of the red sauce, followed by 3 more noodles, and then another cream cheese.
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20
You should have enough ingredients for three layers.
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21
Top the last layer with the mozzarella cheese.
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22
Bake in the oven for 30 minutes.
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23
Allow lasagna to cool before cutting and serving.
