On Fri, 09 Oct 2015 10:22:29 -0400, Ubiquitous >
wrote:

>The flavor of the cooking creme SHINES through beautifully in this
>lasagna. I've made this recipe for years, making my own cooking
>creme with Philadelphia cream cheese, alfredo sauce and herbs!
>Thanks to Kraft I don't have to waste time, money and wash extra
>dishes. This is the perfect recipe for family gatherings,
>entertaining or just anytime!
>" Prep time: 10 minutes
>" Cook time: 50 minutes
>" Total time: 60 minutes|
>" Servings: 8
>" 1 pound(s) of ground beef
>" 1/2 pound(s) of ground Italian sausage
>" 24 ounce(s) of jar pasta sauce
>" 28 ounce(s) of can dices tomatoes (I use fire roasted)
>" 14 ounce(s) of can tomato sauce
>" 1 package oven ready lasagna noodles
>" 10 ounce(s) of Kraft Philadelphia Cooking Creme Italian
>Cheese and Herb flavor
>" 16 ounce(s) of Shredded Italian blend cheese
>" 12 slices provolone cheese
>" 1 jar basil pesto (optional)
>Steps
>1. Preheat oven to 350.
>2. Brown ground beef and sausage, season with salt and pepper.
>3. Add pasta sauce, tomatoes, and tomato sauce, mix well.
>4. Spray 9 x 13 pan with cooking spray.
>5. Add enough sauce to cover bottom of pan.
>6. Layer enough lasagna noodles to cover sauce, over lapping
>them.
>7. Spoon on enough sauce to cover noodles, cover sauce with
>shredded cheese.
>8. Add another layer of noodles.
>9. Spoon cooking creme onto noodles, top with all the slices of
>provolone cheese.
>10. Add enough sauce to cover cheese.
>11. Add another layer of noodles, sauce and shredded cheese, and
>repeat until all noodles are used, reserve some shredded cheese.
>12. Top with the remaining sauce and cover with foil.
>13. Bake at 350 for 45 minutes.
>14. Remove foil, top with remaining cheese and bake for 5 more
>minutes.
>15. Remove from oven and let rest for 10 minutes, top with basil
>pesto if desired.
>

you're not going to share a picture with us?


William