Description
This Cream Cheese Lasagna recipe combines a rich meat sauce with creamy layers of cream cheese, mozzarella, and Parmesan to create a comforting and cheesy Italian classic. The lasagna noodles are boiled until tender and then layered with a flavorful, simmered beef tomato sauce and three types of cheese for a deliciously satisfying meal.
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 & Cheese Layers
- 9 lasagna noodles
- 6 ounces cream cheese
- 2 cups freshly grated Mozzarella cheese
- 2 cups freshly grated Parmesan cheese
- Optional: dried parsley for garnish
Instructions
- Cook the beef and onion: In a large pot, cook the ground beef and finely chopped onion over medium heat. Continue cooking and crumbling the beef until it’s no longer pink. Drain any excess grease to keep the sauce from being greasy.
- Add garlic and simmer the sauce: Add the minced garlic to the cooked beef and cook for 30 seconds until fragrant. Then, pour in the Italian diced tomatoes (including juice), tomato sauce, tomato paste, dried oregano, dried basil, Italian seasoning, sugar, salt, and black pepper. Stir well, bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30 minutes to develop flavors.
- Boil the lasagna noodles: While the sauce simmers, bring a large pot of water to a boil and cook the lasagna noodles until al dente according to package instructions. Drain the noodles and lay them flat on a wax-paper lined baking sheet, ensuring the noodles do not touch to prevent sticking.
- Assemble the lasagna layers: Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Dot one-third of the cream cheese evenly over the noodles by teaspoonfuls. Sprinkle 1/2 cup of mozzarella and 1/2 cup of Parmesan cheese on top, then spoon one-third of the remaining sauce over the cheeses. Repeat this layering two more times, finishing with the cheeses on top. Optionally, sprinkle dried parsley for garnish.
- Bake the lasagna: Cover the baking dish with foil and bake in a preheated 350°F (175°C) oven for 45 minutes. Carefully remove the foil and bake for an additional 5 to 10 minutes until the cheese is bubbly and melted. Remove from the oven and let the lasagna stand for 10 minutes before slicing to allow it to set for easier serving.
Notes
- Make sure to drain excess grease from the cooked beef to avoid a fatty sauce.
- Allow the lasagna to rest after baking to help it firm up and make slicing easier.
- Using freshly grated cheeses ensures better melting and flavor compared to pre-shredded.
- Lasagna noodles should not touch when laid out after boiling to prevent sticking.
- You can prepare the meat sauce a day ahead to deepen the flavors and save time on assembly day.
