Creamy Lasagna Casserole

Step 1: Cook beef over medium heat until no longer pink; drain.

Step 2: Add the tomato sauce, minced garlic, pepper and salt (if using). Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Step 3: In a small mixing bowl, beat cream cheese until smooth. Add sour cream, 1/3 cup cheddar cheese and Italian seasoning (to taste); mix well. Note: Since it is a small amount you can do this by hand easily.

Step 4: Measure your lasagna noodles to fit the mini loaf pan and set aside.

Step 5: Spread a couple tablespoons of meat sauce on the bottom of pan and place 2 pieces of noodles on top.

Step 6: Top with 1/2 of the cream cheese mixture and half the meat sauce.

Step 7: Repeat the noodle, cream cheese and meat mixture once and top with the remaining 2 pieces of noodles.

Step 8: Sprinkle remaining cheddar cheese on top and sprinkle some more Italian seasoning on top if desired. Note: can use more cheddar on top.

Step 9: Place mini loaf pan on a baking sheet or cookie sheet (it bubbles up while baking and may spill a bit cause of the size of the pan.)

Step 10: Bake at 350 degrees F for 25-30 minutes.

Step 11: Let stand for 15 minutes before cutting.