Ingredients:
· 2 pounds lean ground beef
· 1/2 small yellow onion finely chopped
· 4 cloves garlic minced (I leave mine whole so I don't eat it)
· 2 jars of Rao's Marinara Sauce (plus 1/2 c water each jar to rinse out)
· 1 teaspoon Italian seasoning
· 1 box oven ready lasagna noodles or 15-16 regular ones
· 2 blocks of cream cheese
· 2 cups freshly grated Mozzarella cheese
· 2 cups freshly grated Parmesan cheese
Instructions
In a large pan with lid or Instant pot, sear/saute 2 TBSP butter, onion and garlic for 3-5 minutes; then add the ground beef and brown over medium heat. Continue to cook and crumble beef until no longer pink. Drain any grease.
Pour the marinara sauce in with the ground beef, then add the 1/2 c water to each jar to thin the sauce for the noodles. Add 1 tsp Italian seasoning and stir bringing the mixture to a boil. Reduce heat to low and let simmer for 30 minutes.
You can use oven ready lasagna noodles or regular ones. If you use regular ones - boil lasagna noodles in a large pot of water until al dente. Drain water, then lay noodles out on a wax-paper lined baking sheet making sure they don't touch or they will stick.
Spread about 1 cup of sauce on the bottom of a baking dish; if you use small trays use less sauce. Lay a noodle over sauce. Drop the cream cheese, by teaspoonfuls, over the noodles.
Sprinkle 1/2 cup Mozzarella and 1/2 cup Parmesan cheese on top, then spoon a third of the sauce on top. Repeat layers two more times, ending with the last of the cheeses. (Sprinkle very top with dried Parsley, if desired.)
Cover with foil; make sure to spray the side that will touch the cheese or it will stick.
Bake in a preheated 350 degree F. oven for 45 minutes.
Carefully remove foil and bake another 5 to 10 minutes or until cheese is bubbly and melted. Remove from oven and let stand a few minutes to set up before slicing and serving. If using an air fryer; us the AF option for the last 5-10 min.
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