Cream Cheese Lasagna

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 It’s no secret that cream cheese is one of my favorite things. When I saw this recipe I knew I had to try it! I love making lasagna, but never do because I never have ricotta on hand. I love how the cream cheese takes the place of the other cheese in this dish! I also love how perfect it stands up. Sometimes lasagna can get soupy, but this is the perfect combo of sauce and cheese. I love a twist on classic dishes!
1 box of lasagna noodles (about 9-12 noodles)
2 quarts (64 oz.) Aunties Spaghetti Sauce, recipe found here (or storebought is fine if you must…:))
1 lb. Jimmy Dean sausage
2- 8 oz. packages cream cheese, softened
5 cups shredded mozzarella cheese
11/2 cup shredded parmesan cheese
Italian Seasoning

Preheat panggangan to 375 degrees F. In a large sauce pan, brown the sausage over medium heat, breaking into small pieces. Once the meat is fully cooked, add the spaghetti sauce and simmer for 10 minutes.
Boil the noodles in a large pot of salty water, according to package instructions. Remove the noodles and lay them out on wax paper.

Spray an 9X13 inch baking dish with non-stick spray. Smear 9-12 noodles with an equal portion of cream cheese. (The number of noodles used depends on the width of the pan.)

Start assembling the lasagna: One large scoop of meat sauce on the bottom, 3-4 noodles across (cream cheese side up), 1/3 of the mozzarella and parmesan. Repeat. After the third layer of noodles with cream cheese, pour the rest of the sauce over the noodles before adding the last layer of the mozzarella and parmesan. Sprinkle the top with Italian Seasoning.

Bake uncovered for 20-30 minutes—until the cheese is toasty and the sides are bubbling. Wait at least 10 minutes before cutting.

If making this ahead, cover well, refrigerate, and bake for 40-50 minutes to heat through!

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