Lasagna…look Ma, no Pasta!

NOODLES:

Preheat oven to 375°

Line a 9×13 baking dish with parchment paper. I spray the dish first and then the parchment paper sticks to it and stays in place.

Use a hand mixer and mix together cream cheese and eggs.

Add Parmesan cheese, Italian seasoning, garlic powder, and onion powder and mix together well.

Fold in mozzarella cheese using a rubber spatula and mix until well combined.

Spread this mixture into the baking dish, making an even layer. Shaking the dish a bit helps.

Bake on the middle rack for 20-25 minutes.

When done, cool in the fridge for about 20 minutes and then cut into thirds.

This makes three “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

FILLING:

In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.

Drain excess fat from the pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

COMBINING THE NOODLES AND THE FILLING:

Pour ¼ cup marinara sauce into the bottom of the loaf pan. Top with the first “noodle” layer

Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps.

Cover the top “noodle” layer with remaining ground beef and mozzarella cheese. Sprinkle Italian seasoning over top.

Bake for 20 minutes.