Spaghetti Lasagna

Thank you to our cub scout troop. The blue and gold banquet produced a new favorite recipe for my family... Spaghetti Lasagna. The best part is that it is way easier than regular lasagna to make.

I bought a big box of Spaghetti noodles at the grocery store a couple years ago at a case lot sale and stuck them away and forgot all about them. Now that they have resurfaced I was looking for new and creative ways to use them up besides the basic spaghetti with sauce that I always make. This is a good way to change things up a bit. Send me your ideas!

This is the "low fat" recipe but I don't know how many calories or what the nutritional facts are:
1 cup cream cheese (buy the low fat kind, needs to be soft)
1 cup low fat sour cream
1 cup ricotta or cottage cheese
1 cup grated Parmesan
1 cup mozzarella
Mix these ingredients together until blended.

Boil a 16- 24 oz package of spaghetti noodles until softened, drain, and mix with cream sauce.

Brown ground beef, at least one pound.
Add a large jar (3 lb) of spaghetti sauce (I used Prego, flavored with meat) and heat through.

Dump the spaghetti noodles (covered w/cream sauce) into a greased 9 X 13 pan. Pour spaghetti sauce over the top. Sprinkle mozzarella cheese over the top and cover with foil. Bake at 350 for 30-40 minutes. Set out about 5 minutes before cutting into squares with spatula. Enjoy!