Cream Cheese Lasagna
1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. water
1 tbsp. dried parsley
2 tsp. Italian seasoning
1 tsp. beef bouillon granules
1/4 tsp. garlic powder
1 (8 oz.) pkg. cream cheese, softened
1 c. cottage cheese
1/4 c. sour cream
8 oz. lasagna noodles, cooked and drained
1 (4 oz.) pkg. sliced pepperoni
2 c. shredded Mozzarella cheese (8 oz.)
1/2 c. grated Parmesan cheese
Cook beef and onion in a heavy skillet until meat is browned, stirring to crumble meat; drain. Stir in tomato sauce and next 6 ingredients; cook over low heat 10 minutes.
Blend together the cream cheese, cottage cheese, sour cream, and eggs.
Spoon a small amount of meat sauce into a lightly greased 13 x 9 inch baking dish. Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and Mozzarella cheese; repeat layers with remaining ingredients. Sprinkle with Parmesan cheese.
Cover and bake at 350° for 30 minutes (may uncover 5 minutes more for a lightly browned top). Let stand 10 minutes before serving. Yields 6 servings.