The Best Lasagna

This is a recipe I found in my Dec./Jan. 2009 Wonder Time magazine. I love lasagna and am always up to seeing if a recipe is better than what I currently make. We had family over for dinner and although the kids did not eat much this night Steven and I really enjoyed it! Inf act, this will be our lasagna recipe of choice until someone presents me with a better one! Definitely worth making. I prepared it the night before and followed the directions exactly however next time I prepare it, I will probably add a carrot or squash puree to the meat sauce (this is the perfect type of recipe for a puree as it is rarely ever detected!) and chopped spinach or chopped broccoli as suggested in the recipe. I did not get a picture this go around but will certainly be making it again so I will add it the next go around. Enjoy this one and if after trying it you think you have a better recipe, please let me know!

Serves 6 to 8

INGREDIENTS:
1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, seafood, andouille, etc.) I used 1 lb. hamburger and 3/4 lbs. italian sausage
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
26 to 28 ounces (about 3 cups) pasta sauce
Salt and pepper
2 tablespoons red wine (optional) -I used it
1 cup chicken stock
8 ounces cream cheese, softened
2 tablespoons white wine (optional)- I used it
12 ounces (3 cups) freshly grated mozzarella
6 to 8 no-boil lasagna noodles
2 cups cooked, well-drained broccoli, spinach, peas, or other vegetables (optional)
1 cup (about 4 ounces) freshly grated Parmesan

DIRECTIONS:
Heat oven to 400. Grease a 9-by-13-inch pan.
Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat.
Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.
Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated Parmesan.
Bake until brown and bubbling, 35 to 45 minutes. (You'll need the longer cooking time if you have made and chilled the lasagna in advance.) Let cool for 10 to 15 minutes or it will be too gloppy to cut well. That would drive you crazy this late in the game.