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Cream Cheese Lasagna

Cream Cheese Lasagna Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 5 oz fresh baby spinach (optional)
  • 24 oz jarred marinara sauce
  • 1 tsp Italian seasoning
  • 15 oz whole-milk ricotta
  • 8 oz cream cheese, softened
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded low-moisture mozzarella
  • 12 no-boil lasagna noodles
  • Salt and black pepper

Method
 

  1. Brown the ground beef in a skillet over medium-high heat until no pink remains, about 5 minutes. Add onion and cook 3 minutes, then garlic for 1 minute. Add spinach if using and cook until wilted, 2 minutes. Stir in marinara and Italian seasoning, simmer 5 minutes.
  2. In a bowl, blend ricotta, cream cheese, egg, Parmesan, 1/2 tsp salt, and pepper with a hand mixer until smooth, about 2 minutes.
  3. Spread 1 cup meat sauce in a 9x13-inch dish. Layer 4 noodles, half the filling, 1/3 of the mozzarella, and 1 cup sauce. Repeat with 4 noodles, remaining filling, another 1/3 mozzarella, and 1 cup sauce. Top with last 4 noodles, remaining sauce, and remaining mozzarella.
  4. Cover tightly with foil and bake at 375°F for 30 minutes. Uncover and bake 10 to 15 minutes more until bubbly and golden.
  5. Let stand for 10 minutes, then slice and serve with extra Parmesan.

Notes

The 10-minute rest after baking is what keeps the squares clean when you cut them. If you want a browner top, broil the lasagna for the last 2 minutes, but don't walk away. No-boil noodles work perfectly without soaking, though a quick dip in warm water while the sauce simmers can give them a head start.