Lasagna
1 lb. Lasagna noodles cooked per package directions
1 lb. Lean Ground Beef or Bulk Italian Sausage
I jar favorite Marinara sauce (Barilla is my current fave)
Crushed Red Peppers to taste, if desired
Shredded Mozarella Cheese (2 lbs. or a little less)
8 0z. pkg cream cheese (Neufchatel is just fine)
1/4 Cup Parmesan Cheese
Brown the meat and add sauce. Spice it up with the Crushed Red Pepper if desired. Now assemble the Lasagna. Put a thin coat of sauce in the bottom of the Lasagna pan. Layer noodles, meat sauce, mozarella, a dab of cream cheese in 12 spots on the surface. (I imagine where each piece would be & place a approx. 1 tsp. of cream cheese on each piece...there are about 12 pieces of Lasagna in a pan.) Repeat the layers. Sprinkle Parmesan cheese over the top. Cover with foil. At this point the Lasagna can be frozen. Thaw before baking. It should be baked, covered with foil, at 350 degrees for about an hour or until cheese is melted and Lasagna is hot. Let sit for 10 minutes before cutting so that it isn't too soft.
notes: In the early 1960s when we lived in Germany, we went to Italy on vacation and visited our relatives there. One of the relatives taught my Mom (Helen Klemm Casorso) how to make Lasagna. We love this type of Lasagna...it has a creamier texture than when made with Ricotta. It is very easy too. I recall that in Italy they made it with Pasta Verde. They were flat green Lasagna noodles, likely made with Spinach. I have never tried to find that type of Pasta, but it would be fun to try! Everyone changes the recipe to fit their taste. Some like more cheese, some less. You could even layer spinach in with the rest. Just make sure you cook the spinach first and squeeze out all of the water.