Mummy Wrap Lasagna

Ingredients

• 12  lasagne pasta sheets uncooked
• 1 lb ground beef 80% lean (at least )
• 0.5 lb sausage meat italian
• 0.5 cup onion chopped
• 25.5 oz tomato basil sauce 
• 14.5 oz canned tomatoes diced with basil and garlic, undrained organic canned
• 16 oz cream cheese softened
• 8 oz cream sour
• 16 oz mozzarella cheese shredded
• 1  eggs 
• 1 teaspoon pepper red crushed

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat oven to 350°F. Cook and drain noodles as directed on package.
2. Meanwhile, in 12-inch nonstick skillet, cook beef, sausage and onion over medium-high heat 15 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce and tomatoes.
3. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 10 minutes.
4. In large bowl, mix cream cheese, sour cream, 1 cup of the mozzarella cheese, the egg and pepper flakes.
5. In ungreased 14x10-inch lasagna pan, spread about 1 cup of the meat sauce. Top with 4 cooked noodles, half of the cream cheese mixture and 1 cup of the meat sauce.
6. Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining half of cream cheese mixture, 1 1/2 cups of the meat sauce and 1 cup of the mozzarella cheese. Top with remaining noodles and meat sauce.
7. Sprinkle with remaining 1 cup mozzarella cheese.
8. Bake uncovered 30 to 35 minutes or until bubbly and cheese is melted.
9. Let stand 10 minutes before serving.