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This Cream Cheese Lasagna is made with an easy homemade tomato sauce and loaded with cheese. Life-in-the-Lofthouse.com
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5 from 6 votes

Cream Cheese Lasagna

Course Main Course
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 12
Author Holly


  • 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
  • 9 lasagna noodles
  • 6 ounces cream cheese
  • 2 cups freshly grated Mozzarella cheese
  • 2 cups freshly grated Parmesan cheese


  • In a large pot, cook ground beef and onion over medium heat. Continue to cook and crumble beef until no longer pink. Drain any grease.
  • Add minced garlic to cooked beef and cook for 30 seconds. Pour in diced tomatoes, tomato sauce, paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Stir and bring mixture to a boil. Reduce heat to low and let simmer for 30 minutes.
  • Meanwhile, boil lasagna noodles in a large pot of water until al dente. Drain water, then lay noodles out on a wax-paper lined baking sheet. (Don't let noodles touch because they will stick.)
  • Spread 1 cup of sauce on the bottom of a 9x13-inch baking dish. Lay 3 noodles over sauce. Drop a third of the cream cheese, by teaspoonfuls, over the noodles. Sprinkle 1/2 cup Mozzarella and 1/2 cup Parmesan cheese on top, then spoon a third of the sauce on top. Repeat layers two more times, ending with the last of the cheeses. (Sprinkle very top with dried Parsley, if desired.)
  • Cover with foil. Bake in a preheated 350 degree F. oven for 45 minutes. Carefully remove foil (it will be hot!) then bake another 5 to 10 minutes or until cheese is bubbly and melted. Remove from oven and let stand 10 minutes before slicing and serving. Enjoy!