Preheat oven to 350 degrees. Begin cooking lasagna noodles as per package directions.

Brown hamburger in large pan with garlic, onion, 1/2 tsp. Italian seasoning and salt & pepper. Drain and return to pan.

Add spaghetti sauce, tomatoes and 1/4 cup parmesan cheese. Turn off heat and let rest.

Meanwhile, in a small bowl combine cream cheese spread, milk, parsley and remaining 1/2 tsp. Italian seasoning until smooth.

Add the eggs, 1 package of the mozzarella cheese and remaining 1/4 cup parmesan cheese. Mix well to combine; set aside.

Pull out your cooked lasagna noodles from pot and lay out on a sheet of wax paper. This step avoids the sticking together of the noodles and prepares them for rolling.

Spread each noodle with a moderate layer of the cheese mixture. I cooked 12 noodles in case there were some that tore in the cooking process. I had enough cheese mixture for 10 noodles.

Spray a 9x13 baking dish with cooking spray. Spread half of the meat mixture in bottom of pan.

Roll up noodles and place in single layer on top of meat mixture in pan.

Top noodles with remaining meat mixture. Top with remaining package of mozzarella cheese.

Place in oven on middle rack and cook uncovered for 45 to 50 minutes, or until hot & bubbly.

Enjoy!