Creamy Lasagne

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1 (14 1/2 oz.) can tomatoes, cut up
• 1 (6 oz.) can tomato paste
• 1/3 c. water
• 1 garlic clove, minced
• 1 tsp. dried oregano leaves, crushed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (8 oz.) pkg. Philadelphia brand cream cheese, cubed
• 1/4 c. milk
• 8 oz. lasagne noodles, cooked and drained
• 2 (6 oz.) pkg. 100% natural Kraft low-moisture part-skim Mozzarella cheese slices
• 1/2 c. (2 oz.) Kraft grated Parmesan cheese

1. Brown meat in a large skillet; drain.
2. Add onions; cook until tender.
3. Stir in tomatoes, tomato paste, water, garlic and seasonings.
4. Cover; simmer 30 minutes.
5. Combine cream cheese and milk in a saucepan; stir over low heat until smooth.
6. In a 13 x 9-inch baking pan, layer half of noodles, meat mixture, cream cheese mixture, Mozzarella cheese and Parmesan cheese; repeat layers.
7. Bake at 350u0b0 for 30 minutes.
8. Let stand 10 minutes before serving.
9. Makes 6 to 8 servings.

ground beef, onion, tomatoes, tomato paste, water, garlic, oregano, salt, pepper, cream cheese, milk, lasagne noodles, natural, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426742 (may not work)