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1.
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Heat oven to 400.
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Grease a 13 inch by 9 inch pan.
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Thoroughly cook the ground beef with the herbs, onions, garlic, chives, and all other seasonings in a large skillet, stirring frequently and breaking up the meat into small chucks.
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When done, drain out the grease and stir in the pasta sauce.
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Add a little more garlic and herbs (fit personal taste).
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Put the heat on low to warm up the sauce.
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Set aside.
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2.
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In a medium saucepan over medium-high heat, bring chicken stock to a boil.
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Add Cream Cheese, turn heat to low, and whisk until smooth, about 6 minutes.
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Add in a few small dabs of the chopped chives.
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3.
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Spoon half the meat sauce into the pan as evenly as possible.
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Sprinkle 1 cup grated Mozzarella over the meat mixture and add a handful of the Parmesan and Romano as well.
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Top with 3 or 4 lasagna noodles.
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4.Pour the Cream Cheese sauce over the noodles and cover with another cup of grated Mozzarella.
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Add in another handful of the Parmesan and Romano over the Mozzarella.
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Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible.
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Top with the rest of all the cheeses, including the Cheddar.
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Bake until brown and bubbling, 35 to 45 minutes.
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(You'll need the longer cooking time if you have made and chilled the lasagna in advance.)
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Let cool for 10 to 15 minutes or it will be too gloppy to cut well.
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That would drive you crazy this late in the game.
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5.
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ENJOY!
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:) I like to have Garlic Bread served as a side.
