Description
This Cream Cheese Lasagna recipe will change the way you cook lasagna! Italian pasta sheets are loaded with a savory meat and vegetable sauce, tangy cream cheese, and gooey mozzarella. It is a hearty, layered casserole perfect for impressing guests.
Ingredients
Scale
- 2 lbs ground beef
- 1 carrot, shredded
- 1 onion, diced
- 4 Tbsp unsalted butter
- 9 Lasagna noodles
- 13 oz canned mushrooms, drained
- 1 Tbsp minced garlic
- 1 tsp Italian seasoning
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp garlic salt
- 1 tsp sugar
- 24 oz cream cheese, grated
- 9 cups mozzarella cheese, grated
- 36 oz pasta sauce
Instructions
- Step: Brown the beef in a skillet and drain any excess fat. Set aside.
- Step: In the same skillet, add 4 Tbsp of butter, shredded carrot, and diced onion. Saute until soft, about 5 minutes.
- Step: Add the drained mushrooms, browned beef, pasta sauce, and spices. Stir well and remove from heat. Transfer to a bowl to cool.
- Step: Meanwhile, boil the lasagna noodles for 20 minutes. Drain, rinse with cold water, and set aside.
- Step: Grate the cream cheese using a box grater.
- Step: Assemble the layers in the following order: 3 pasta sheets, 3 cups of meat sauce, 8 oz cream cheese, and 3 cups of grated mozzarella cheese.
- Step: Repeat the layering process two more times, ending with an extra cup of mozzarella cheese on the very top to cover the casserole.
- Step: Bake covered at 300°F for 1 1/2 hours.
Notes
Be sure to cool the filling ingredients before assembling to ensure the best texture. Freezing the cream cheese for an hour before grating makes it much easier to shred. Use a deep-dish pan (at least 3 inches deep) to accommodate the height of this lasagna.
- Prep Time: 90 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 629 kcal
- Sugar: 7 g
- Sodium: 1151 mg
- Fat: 46 g
- Saturated Fat: 24 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 154 mg