Creamy Beef Lasagna

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From: Delores Auerback

1 1/2 pounds ground beef
2 cans (15 ounces each) tomato sauce
1/4 cup chopped onion
2 teaspoons sugar
2 teaspoons salt
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
2 packages (8 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
1/4 cup milk
18 lasagna noodles, cooked and drained
1 cup (4 ounces) shredded cheddar cheese
Minced fresh parsley

In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a mixing bowl, beat cream cheese, sour cream and milk until smooth. In a greased 13 x 9 x 2 inch baking dish, layer a fourth of the meat sauce, six noodles and a third of cream cheese mixture. Repeat layers twice. Top with remaining meat sauce. Cover and bake at 350 F for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.

Yield: 12 servings