Description
This Cream Cheese Lasagna recipe features layers of tender lasagna noodles, a rich meat and tomato sauce, and a creamy blend of cream cheese, mozzarella, and Parmesan. Baked to bubbly perfection, it’s a hearty and comforting Italian-American classic perfect for family dinners and gatherings.
Ingredients
Scale
Meat Sauce
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 can (15 ounces) Italian diced tomatoes, undrained
- 2 cans (15 ounces each) tomato sauce
- 1 can (6 ounces) tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Lasagna Layers
- 9 lasagna noodles
- 6 ounces cream cheese
- 2 cups freshly grated Mozzarella cheese
- 2 cups freshly grated Parmesan cheese
Instructions
- Cook the Meat Sauce: In a large pot, cook the ground beef and chopped onion over medium heat. Break up the meat with a spoon as it cooks until no longer pink. Drain off any excess grease to keep the sauce from becoming greasy.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the diced tomatoes (with juice), tomato sauce, and tomato paste. Season with oregano, basil, Italian seasoning, sugar, salt, and pepper. Stir well and bring the sauce to a boil. Reduce the heat to low and let it simmer uncovered for 30 minutes to allow flavors to meld.
- Prepare the Noodles: While the sauce simmers, bring a large pot of water to a boil. Cook the lasagna noodles until al dente according to package instructions. Drain well, then carefully lay the noodles out on a baking sheet lined with wax paper to prevent sticking. Keep noodles separate from each other.
- Assemble the Lasagna: Preheat your oven to 350°F (175°C). Spread 1 cup of the meat sauce evenly on the bottom of a 9×13-inch baking dish. Lay 3 noodles over the sauce. Drop spoonfuls (about a third) of the cream cheese over the noodles, distributing it evenly. Sprinkle half a cup each of mozzarella and Parmesan cheese over the cream cheese layer. Spoon another third of the sauce over the cheese. Repeat these three layers two more times, finishing with the last of the cheeses. Optionally, sprinkle dried parsley on top for color and freshness.
- Bake: Cover the baking dish tightly with foil. Bake in the preheated oven for 45 minutes. Carefully remove the foil (watch out for steam), then bake uncovered for another 5 to 10 minutes until the cheese is melted, bubbly, and golden in spots.
- Rest and Serve: Remove the lasagna from the oven and let it stand for 10 minutes before slicing. This resting time helps the layers set for easier serving. Enjoy your creamy, cheesy lasagna!
Notes
- To avoid sticky noodles, make sure to lay them out separated on wax paper after boiling.
- Use freshly grated cheeses for the best melt and flavor.
- Letting the lasagna rest after baking allows it to firm up, making slicing cleaner.
- Feel free to add a sprinkle of dried parsley or fresh herbs on top for garnish.
- Leftovers store well refrigerated up to 3 days and can be reheated in the oven or microwave.
