Cream Cheese Lasagna

1 pound ground beef cup chopped onion 1 (8 ounce) can tomato sauce 1 (6 ounce) can tomato paste cup water 1 Tbsp dried parsley akes 2 tsp dried Italian seasoning 1 tsp beef-avored bouillon granules tsp garlic powder 1 (8 ounce) package cream cheese, softened 1 cup cottage cheese cup sour cream 2 eggs, beaten of 16 ounce package lasagna noodles, cooked and drained 1 (4 ounce) package sliced pepperoni (optional) 2 cups (8 ounces) shredded mozzarella cheese cup grated Parmesan cheese

Cook beef and onion in a heavy skillet until meat is browned, stirring to crumble meat; drain. Stir in tomato sauce and next 6 ingredients. Cook over low heat 10 minutes. (You can also leave this in the crock pot on low overnight or make it in the morning and let it cook all day on low in the crock pot.) Combine the cream cheese, cottage cheese, sour cream, and eggs. Stir well. Spoon a small amount of meat sauce into a lightly greased 9x13 inch baking dish. Layer with half each of lasagna noodles, cream cheese mixture, pepperoni, meat sauce, and mozzarella cheese. Repeat layers with remaining ingredients. Sprinkle with Parmesan cheese. Make sure to tuck in any noodles that are sticking up out of the cheese mixture before baking. (Otherwise, they will get tough in the oven.) Cover with aluminum foil and bake at 350 for 30-45 minutes. Let stand 10 minutes before serving. Yield 8 servings.