This post contains affiliate links. Please see our disclosure policy.
Who can resist a big, cheesy slice of lasagna? This Cream Cheese Lasagna is here to win hearts (and stomachs) with its creamy, comforting layers.
Lasagna With Cream Cheese
I love this lasagna recipe because it’s so easy and foolproof. It’s ideal for impressing my family and guests without any stress. Unlike other recipes that call for complicated sauces or multiple trips to the store, this one uses simple, everyday ingredients I typically have on hand.
And the cream cheese layer adds a creamy twist that sets it apart from traditional versions. Easy and delicious, this recipe is a win-win that checks all the boxes.
Cream Cheese Lasagna Ingredients
The ingredients are what make this Cream Cheese Lasagna so special. Each ingredient plays a key role in building layers of flavor and texture, making this Cream Cheese Lasagna a standout dish. Here’s everything you need.
- Lean Ground Beef – A classic choice for a hearty lasagna. Using lean beef keeps the dish flavorful without being too greasy. If you prefer, you can substitute with ground turkey or Italian sausage for a different twist.
- Onion – Adds a mild sweetness and depth of flavor to the sauce. Finely dice it so it melts into the mixture as it cooks.
- Garlic – A must-have for any Italian-inspired dish, garlic gives the sauce its unmistakable, savory aroma.
- Tomato Sauce – Smooth and rich, it forms the base of the sauce, coating the noodles beautifully.
- Italian Diced Tomatoes – These bring a bit of texture and a burst of tomato flavor. The herbs in Italian-style canned tomatoes add a subtle seasoning boost.
- Granulated Sugar – A touch of sugar balances the acidity of the tomatoes, enhancing the overall flavor of the sauce.
- Dried Parsley Flakes – Parsley’s mild and slightly grassy flavor adds a hint of freshness to the rich meat sauce.
- Italian Seasoning – A blend of dried herbs like oregano, basil, thyme, and rosemary. This seasoning mix brings the essence of Italy to every bite.
- Lasagna Noodles – The sturdy backbone of the dish. They hold up well to layering and soak up just the right amount of sauce.
- Cream Cheese – The surprise ingredient! Cream cheese adds a velvety richness that sets this lasagna apart from the traditional version. Soften it first to make it easier to mix and layer.
- Mozzarella Cheese – Known for its melty, stretchy goodness, Mozzarella is the ultimate lasagna topper. Freshly grated cheese melts better than pre-shredded, so grab a block if you can.
- Parmesan Cheese – With its salty, nutty flavor, Parmesan adds sharpness and complexity to the cheesy layers. It’s the perfect finishing touch.
How To Make Cream Cheese Lasagna:
Layer cooked lasagna noodles with a rich meat sauce, dollops of seasoned cream cheese, and lots of melty Mozzarella and Parmesan. Bake until bubbly, cool for a bit, and enjoy.
Make the Meat Sauce
- In a large skillet over medium heat, cook ground beef for 5-8 minutes, until halfway done. Add the onion and cook until soft, about 3-5 minutes. Stir in the garlic and cook for another minute. Drain any excess grease and return the mixture to the skillet.
- Stir in the tomato sauce, diced tomatoes, sugar, 2 tablespoons of parsley, and 1 teaspoon of Italian seasoning. Bring to a boil, reduce the heat, and simmer for 15 minutes. Set aside to cool.
Assemble the Lasagna
- Place a single layer of 3-4 cooked lasagna noodles in a lightly greased 13×9-inch baking dish.
- Spread ⅓ of the sauce mixture over the noodles.
- In a medium bowl, beat the cream cheese with 1 teaspoon Italian seasoning until smooth. Drop small dollops of the cream cheese mixture over the sauce.
- Sprinkle 1 cup of Mozzarella cheese and ½ cup of Parmesan cheese over the cream cheese. Repeat the layering process two more times. Finish with a layer of noodles topped with the remaining sauce and cheese.
Bake the Lasagna with Cream Cheese and Serve
- Cover the dish with foil sprayed with cooking spray (to prevent sticking). Bake in a preheated 350°F (175°C) oven for 40-45 minutes, then remove the foil and bake an additional 5-10 minutes, or until the cheese is golden and bubbly.
- Let the lasagna cool for 10 minutes before slicing and serving.
Necessary Equipment:
- Large skillet
- Medium mixing bowl
- Handheld mixer
- 13×9-inch baking dish
- Whisk or wooden spoon
- Rubber scraper
- Large pot
- Colander
- Measuring cups and spoons
Lasagna Recipe With Cream Cheese Tips
Don’t Overcook the Noodles – Cook the lasagna noodles until just al dente, as they’ll continue to soften in the oven. Overcooked noodles can turn mushy and won’t hold up to the layering process. Rinse them in cold water after cooking to stop them from sticking together.
Use Freshly Grated Cheese- Grating your own Mozzarella and Parmesan makes a big difference in flavor and texture. Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly.
Make It A Meal
Serve this lasagna with a salad and bread for a complete meal. For an extra special touch, whip up a batch of this Pina Colada Punch or serve some Dirty Dr. Peppers with this meal.
Cream Cheese Lasagna Storage Tips
STORE: Store the leftovers in an airtight container in the fridge for up to four days.
REHEAT: Warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until heated through.
FREEZE: Assemble the lasagna, but don’t bake it. Cover with plastic wrap and foil, and freeze for up to 3 months.
THAW: Thaw overnight in the refrigerator before baking as directed.
Recipe FAQs
Yes, feel free to substitute the ground beef for ground turkey, Italian Sausage, or chicken.
When the top is golden and bubbly, and the cheese is melted, this is your sign that the lasagna is done cooking.
Yes, this is an excellent recipe for meal-prepping. It can be made the day before and then baked the next day. Just prepare the lasagna as directed up until the baking step. Cover the lasagna and set it in the fridge until ready to bake.
More Main Dishes
Cream Cheese Lasagna
Equipment
- Large Skillet
- Medium mixing bowl
- Handheld mixer
- 13×9-inch baking dish
- Whisk or wooden spoon
- rubber scraper
- Large Pot
- Colander
- measuring cups and spoons
Ingredients
- 1 pound lean ground beef
- 1 small onion, about ½ cup, diced finely
- 2 garlic cloves, minced
- 15 oz can tomato sauce
- 16 oz can Italian diced tomatoes
- 1 teaspoon granulated sugar
- 2 Tablespoons dried parsley flakes
- 1 Tablespoon Italian seasoning divided
- 16 oz box lasagna noodles, using 12
- 8 oz block cream cheese, softened
- 2 ½ cups freshly grated Mozzarella cheese, divided
- 1 ½ cups freshly grated Parmesan cheese, divided
Instructions
MAKE THE SAUCE:
- 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.
COOK PASTA:
- Preheat the oven to 350 degrees F.
- Lightly spray a 13×9 baking dish with cooking spray.
- Cook pasta according to the directions on the box. Rinse under cold water to stop the cooking process.
ASSEMBLE THE LASAGNA:
- 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.
BAKE THE LASAGNA:
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
