On Sunday night a friend and I put dinner together for a couple we work with who just had a baby. The baby was born two months prematurely so they spend a lot of time at the hospital and don’t have any time to cook. We figured lasagna was a safe bet, but we found an interesting recipe to change it up a little bit. It has some different ingredients than your average lasagna, and we didn’t get to try any of it, but hopefully they enjoyed it! Find the recipe from Cooks.com below. We also made a yummy looking cookie brownie thing from a box which I may have to make for myself sometime.

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CREAM CHEESE LASAGNA 

Read more about it at www.cooks.com/rec/view/0,1835,145191-243205,00.html
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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 flakes
2 tsp. dried Italian seasoning
1 tsp. beef flavored bouillon granules
1/4 tsp. garlic powder
1 (8 oz.) cream cheese, softened
1 c. cottage cheese
1/4 c. sour cream
2 eggs, beaten
8 oz. pkg. lasagna noodles, cooked and drained
4 oz. pkg. sliced pepperoni
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Cook beef and onion in a heavy skillet until meat is browned, stirring to crumble; drain. Stir in tomato sauce and next 6 ingredients; cook over low heat 10 minutes.

Combine the cream cheese, cottage cheese, sour cream and eggs; stir well.

Spoon a small amount of meat sauce into a lightly greased 12x8x2 inch baking dish (a 9x13 will work also). Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce and Mozzarella cheese; repeat layers with remaining ingredients. Cover and bake at 350 degrees for 30 minutes. Sprinkle with Parmesan cheese.