In a large skillet over medium heat, cook ground beef until halfway done for 5-8 minutes.

Add onions and cook until soft and the beef is completely cooked with no pink remaining. Stir in garlic and cook for 1 minute.

Drain if necessary, return the mixture to the pan.

Add tomato sauce, tomatoes, sugar, and seasoning. Stir to combine and bring to a boil. Reduce heat and simmer for 15 minutes.

Remove from pan to a bowl and allow to cool while you cook the pasta and prepare the rest of the recipe.

Preheat the oven to 350 degrees F.

Lightly spray a 13x9 baking dish with cooking spray.

Cook pasta according to the directions on the box. Rinse under cold water to stop the cooking process.

Add one layer (3 or 4) of lasagna noodles to the prepared baking dish. Spoon on ⅓ of the sauce.

In a medium bowl, beat the cream cheese and 1 teaspoon Italian seasoning blend until well combined.

Add small dollops of the cream cheese mixture on top of the sauce. Sprinkle 1 cup of Mozzarella cheese over the cream cheese. Then sprinkle ½ cup Parmesan cheese.

Add a layer of noodles and repeat the layers two times. Add the remaining sauce over the last layer of noodles. Sprinkle with the remaining cheese.

Spray a piece of foil with cooking spray so the cheese doesn’t stick to it, and cover the lasagna.

Bake the lasagna in the preheated oven and bake for 40-45 minutes. Remove the foil and continue baking for 5-10 minutes or until the top is lightly browned and bubbly.

Remove from the oven and allow to cool for 10 minutes before serving.