You don't have to cook the lasagna noodles - I buy the ones that you just toss in the oven with the rest of the dish, so just assemble the dish, cover and bake.
1 pound lean ground beef
3/4 pound Italian sausage, cut up with scissors.
1 large onion chopped
Minced Garlic to taste.
1 26-ounce jar thick spaghetti or marinara sauce
1 1/2 cups water
1/2 cup chopped fresh basil
1 1-pound box lasagna noodles
1 15-ounce container part-skim ricotta cheese
1 pound mozzarella cheese, coarsely grated
1 8 ounce package of Cream Cheese.
1 cup grated Parmesan cheese
Preheat oven to 350°F. Sauté beef, garlic, onions, and sausage in heavy large skillet over medium-high heat until cooked through, breaking up meats with back of spoon, about 4 minutes. Transfer meats to bowl.
Combine spaghetti sauce, water and basil in large bowl. Spread 1 1/2 cups sauce mixture in bottom of 13x9x2-inch glass baking dish. Arrange 1/3 noodles, slightly overlapping if necessary, atop sauce. Spread half of ricotta over noodles. Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese.
Top with 1 1/2 cups sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Arrange remaining noodles over. Spoon remaining sauce over, covering completely. Sprinkle with remaining 1/2 cup Parmesan. Cover tightly with heavy-duty foil. Place on baking sheet.
Bake until noodles are tender and lasagna is heated through, about 1 hour. Uncover; let stand 15 minutes. (Can be prepared 1 day ahead. Rewarm covered in 350°F. oven about 45 minutes. ) Cut lasagna into squares and serve
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