Instructions

• Brown the ground beef over medium heat in a large skillet. Drain, then add onions and Italian Seasoning, mix well.
• Pour in the beef broth and increase heat slightly until mixture boils. Add in diced tomatoes and soup and return to boiling.
• Add in lasagna noodles, breaking the noodles up into 2″ pieces before adding to the skillet. Cover and reduce heat to medium-low and cook for 15 minutes.
• In a separate bowl, mix together the cream cheese and ricotta cheese. Add in half the mozzarella and half the Parmesan. Combine the remaining shredded cheese and set aside.
• After the pasta has cooked for 15 minutes, remove lid and spoon out dollops of the cream cheese mixture over the surface of the pasta. Cover and cook for an additional 3-4 minutes. Sprinkle with the remaining shredded cheeses and serve.