Go Back
Cream Cheese Lasagna

Cream Cheese Lasagna

Dax Phillips
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 12


  • 12 sheets of lasagna cooked under al dente
  • 1/2 lb ground chuck
  • 1/2 lb Italian sausage
  • 3/4 cup grated Parmesan cheese plus 3 tbsp
  • 8 oz cream cheese softened
  • 2 whole eggs
  • 1 tbsp dried parsley
  • 4 cups of marinara sauce
  • 2 cloves garlic minced
  • 1 tbsp Italian seasoning
  • salt to taste
  • 1/2 tsp cracked black pepper
  • 3 cups shredded mozzarella cheese


  • Start by adding the sausage and beef to a pot, and cook it all the way through. Strain any fat, and return back to the stove. Add in your marinara, and give it a good stir. Season with the garlic, Italian seasoning, and some salt and pepper. Stir again.
  • Next, make your cheese sauce. To a mixing bowl, add the cream cheese, eggs, and 3/4 cup of parmesan cheese. Season with an additional pinch of salt and pepper, and the dried parsley. Give this a good mix until you have a smooth cheese sauce and everything is nicely incorporated.
  • OK, get your lasagna pan out. You know you have one. Take a ladle of the marinara and meat sauce, and get a nice thin layer on the bottom of the pan. Add 3 sheets of the cooked lasagna sheets onto the bottom. Top with some of the cheese mixture, into a nice even layer. Sprinkle a bit of the mozzarella cheese over the top, then more of the meat sauce. You want nice, even layers, reserving enough of both meat and cheese sauce for more layers.
  • Top with 3 more sheets of pasta, more cheese sauce, a bit more mozzarella, then more meat sauce. Repeat again, making sure the top layer gets the remaining meat sauce. Cover with mozzarella cheese, sprinkle on the 2 tablespoons of the parmesan cheese, and take a look at that thing of beauty.
  • Spray a sheet of aluminum foil with cooking spray, and place that, spray side down, onto the top of the pan of lasagna. I find this helps to prevent the cheese from sticking to the foil.
  • Preheat your oven to 350 degrees, and cook for 40 minutes. Uncover, and cook for an additional 10-15 minutes or until the cheese is nice and golden, and some of the edges are a bit crispy.
  • Let this cool down a bit as it will be piping hot, then slice and serve.
  • The end result is a really, really good lasagna. I was always a fan of the standard ricotta cheese sauce, but this cream cheese just added this ever slight tang that I fell in love. Again, I will never turn back to the classic, it was that good.