Inspired by my Cheesy Baked Bolognese recipe, I created this delicious and creamy Lasagna. Instead of the usual plain ground beef, I added some ground Italian sausage to the mix. With some dried Thyme, garlic powder and some cream cheese and sour cream thrown in for good measure – there’s only one thing to say about this – DELICIOUS! Please enjoy!
1 lb Ground Beef
1 lb Ground Italian Sausage (if you get the ones with casing, just remove the skin)
1 medium to large Onion, chopped
2 teaspoon Salt, or to taste
1 Tablespoon, brown Sugar
1 teaspoon Garlic powder
2 teaspoons dried Thyme
1 large can Tomato sauce (at least 15 oz)*
1 8 oz package Cream Cheese (softened)
1 cup Sour Cream
1 box Lasagna Noodles, cooked and drained (about 16-18 pieces)
1-2 cups Italian blend Cheese (or Mozarella), shredded
*I only had one 15 oz can of Tomato sauce when I made this. It was fine but feel free to add more tomato sauce, to taste, if you feel the sauce is a little too thick for your liking. Just adjust the seasoning to your taste.
In medium heat, cook the ground beef and Italian sausage plus the onion in a large skillet. I don’t add any more oil because the meat would presumably have a little fat in them but feel free to use a little if you wish.
Stir in the salt, brown sugar, garlic powder, Thyme and Tomato sauce. Simmer on low for about 10 minutes. Adjust the seasoning to your taste.
Preheat the oven to 350 F (if using No-Boil Lasagna follow the manufacturer’s instruction as to the proper temperature and length of cooking time). Mix the cream cheese and sour cream together. You can use an electric mixer for convenience.
Grease a 9×13 baking dish. Layer the dish with 1/4 of the meat sauce, 5-6 noodles (depending on the content of the box) and the cream cheese mixture. You can slightly overlap the noodles in order to fit them in the baking dish.
Repeat the layers twice ending with the remaining meat mixture on top. Cover and then bake in the preheated oven for about 30 minutes or until bubbly and fully heated through. Uncover, sprinkle with the Italian cheese and then bake for another 5 minutes or until the cheese is fully melted. Let stand for about 10 minutes before slicing. Enjoy!
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