Cream Cheese Lasagna

This delicious lasagna with a three cheese filling and flavorful meat sauce is made extra creamy with cream cheese filling instead of ricotta cheese. This cream cheese lasagna recipe is my go-to recipe for when I don’t have ricotta on hand and am in the mood for a savory lasagna with a rich and creamy cheese filling. My family enjoys this lasagna with copycat red lobster biscuits and cup cheese!

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Cream cheese lasagna

marilynpeight

This flavorful cream cheese lasagna is a family favorite! The creamy cheese filling perfectly compliments the flavorful meat sauce!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Equipment

• 9 by 13 inch baking dish
• Mixing bowl
• Large skillet
• measuring cups

Ingredients

  

1x2x3x

• 12 lasagna noodles, cooked.

Meat sauce:

• 1 lb. ground beef (or ground sausage)
• 3 garlic cloves minced
• 3/4 cup onion, diced.
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon Italian seasoning (optional)
• 3 cups Marinara sauce

Cream cheese mixture

• 8 oz. cream cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic salt
• 1 cup grated parmesan cheese
• 1 1/2 cup sour cream
• 1/4 cup milk

Additional Shredded Mozzarella for topping

Instructions

 

Preheat oven to 350 degrees.

• Brown ground beef or sausage in olive oil with onion and seasonings. Once the beef is browned, add tomato sauce and turn heat to low. Simmer for 5-10 minutes and then remove from heat.
• In a medium bowl, combine the cheeses and garlic salt until cream cheese is mostly smooth (some small lumps of cream cheese may remain). Add sour cream and milk and then mix all together again until well combined.
• Layer lasagna in a 13 by 9 inch dish, starting with four noodles, then 2/3 of beef mixture. Top with four more noodles, then top with cream cheese mixture. Add the last four noodles and then the remaining beef mixture. Top with additional mozzarella cheese, ensuring all noodles are covered.
• Bake in the preheated oven for 25-30 minutes, until the cheese is melted and the lasagna is heated through. Cool slightly and enjoy! More notes below.

Notes

Add milk to the cheese mixture sparingly, or just until the cheese mixture is spreadable. The cheese mixture should be somewhat thick to hold its shape in the lasagna, but not too thick to spread. The cheese filling will also thicken while baking since it is made with cream cheese, so be sure to have it a little runnier than the desired end result. 

Additional notes and step by step photos below. 

Keyword Lasagna, Cream cheese, Mozzarella, Parmesan.

Tried this recipe?Let us know how it was!

Equipment needed:

• 9 by 13 inch baking dish I prefer to use a glass 9 by 13 inch baking dish for this recipe.
• Mixing bowls Metal mixing bowls are my favorite because my metal mixing bowls are easy to clean, dish washer friendly and durable.
• Large skillet I grew up using Farberware and so it is definitely my favorite brand (not and ad) for cooking with.
• Measuring cups I also prefer to use metal measuring cups when making this lasagna, once again mine are easy to clean and dishwasher friendly.

Ingredients needed for this cream cheese lasagna: Lasagna noodles, marinara or pasta sauce (I like to use a homemade marinara sauce which is a little sweeter than store bought marinara), cream cheese, onions, sour cream, garlic, parmesan cheese, ground beef, ground black pepper, salt, Italian seasoning, garlic salt, milk and mozzarella cheese.

Lasagna is a favorite of mine when serving a crowd. I like to pair mine with Red Lobster biscuits or prepackaged garlic bread (that may be cheating a bit, but my family loves it). Add a tossed salad for a full meal!
My husband laughs at me for this, but I also love to drizzle my lasagna with Ranch dressing!

Step 1: Brown ground beef or sausage in olive oil with onion and seasonings. Once the beef is browned, add tomato sauce and turn heat to low. Simmer for 5-10 minutes and then remove from heat.

Note:

Feel free to spice up this lasagna with your favorite seasonings or cheese blend!

Step 2-3: In a medium bowl, combine the cheeses and garlic salt until cream cheese is mostly smooth (some small lumps of cream cheese may remain). Add sour cream and milk and then mix all together again until well combined. Layer lasagna in a 13 by 9 inch dish, starting with four noodles, then 2/3 of beef mixture. Top with four more noodles, then top with cream cheese mixture and add the last four lasagna noodles.

Substitution:

I like to use plain yoghurt as a substitute to sour cream. Yoghurt tends to thin the cheese mixture more than sour cream so you may not need to add any extra milk to the mixture.

Step 3 continued: Add the remaining beef mixture, then top with additional mozzarella cheese, ensuring all noodles are covered.

Step 4: Bake in the preheated oven for 25-30 minutes, until the cheese is melted and the lasagna is heated through. Cool slightly and enjoy!

Storage options for this cream cheese lasagna:

This lasagna makes a great prep ahead meal to freeze. I like to assemble the lasagna in a baking dish, then cover it tightly with saran wrap or a lid. To heat up, simply thaw and bake at 350 until heated through. You can also freeze leftovers for up to 3 months or refrigerate them for up to 5 days.

Feel free to pin this recipe for later and show off your creations by tagging me on Instagram at thismom.cooks . Thank you for your support!!

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