Lighthouse Lasagna

Source-Lauren's Kitchen

I love lasagna, so when I find a variation of it I want to try it out.

Ingredients

• 1 pound ground meat
• 1 small onion, diced
• 1 small can tomato paste
• 1 (8-ounce) can tomato sauce
• 1 teaspoon sugar (omitted)
• Coarse salt
• 12 ounces egg noodles
• 1 tablespoon unsalted butter (omitted, just added oil to boiling pasta water)
• 1 1/2 cup sour cream
• 5 ounces cream cheese, at room temperature
• 1 bunch scallions, finely chopped
• 8 ounces shredded mozzarella cheese
  

Preparation

• Heat the oven to 350 degrees.
• Sauté the meat until lightly browned in a large skillet over medium heat, breaking it up as it cooks  Add onions as meat cooks.
• Add the tomato paste, tomato sauce, salt, and sugar.
• Fill the tomato paste can with water and stir it in.
• Simmer, covered, for 15 to 20 minutes.
• Fill a large pot with water, salt it, and bring it to a boil.
• Add the egg noodles and cook them until tender.
• Drain the noodles, then return them to the pot.
• Stir in the butter.
• Mix the sour cream, cream cheese, and scallions in a small ­bowl.
• Make two layers of the ingredients in a large casserole dish, as follows: Spread a little sauce over the bottom of the dish, top with a layer of noodles, then spread half of the sour cream mixture and half of the meat sauce. Repeat these steps.
• Top the lasagna with the shredded mozzarella.
• Bake for 30 minutes, until the lasagna mixture is bubbly and the cheese is lightly browned.

Next Time-This was really good and I liked the creamy layer of the cream cheese and sour cream.  The only downside is that I didn't find that there was enough sauce.  So perhaps maybe using 1 1/2lbs hamburger and 2 or even 3 of the 8oz jars of tomato sauce would be better.  Otherwise this had great flavor and leftovers were just as great!