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Cream cheese lasagna in a white casserole dish with parsley

Cream Cheese Lasagna recipe

Prep Time: 25 minutes
Cook Time: 35 minutes
Resting Time: 15 minutes
Total Time: 1 hour
Servings: 6
Calories: 710kcal
Author: Holly
 This Cream Cheese Lasagna recipe is my secret weapon for impressing my friends and family. For the longest time I wouldn’t share the recipe because I loved people asking me to make it for them. However, since I have moved away from my friends I felt it was high time I shared the recipe, so they can make this whenever they want!


  • 1 lb ground meat I prefer to use sausage but you can use anything you like, cooked and crumbled
  • 24 oz pasta sauce your favorite
  • 8 oz cream cheese softened
  • 8 oz sour cream
  • 8 oz shredded mozzarella divided
  • 1 cup grated parmesan cheese
  • 6 lasagna noodles cooked and drained


  • Mix together your favorite pasta sauce, 1/2 cup of parmesan cheese, and cooked ground meat and set this mixture aside. (season to taste)
  • In a medium sized mixing bowl, add cream cheese, 1/2 cup of parmesan cheese, half of the mozzarella cheese, and sour cream.
  • Mix well and set aside.
  • In a 9 x 13 baking dish, ladle out a bit of sauce to slightly cover the bottom of the baking dish.
  • Lay 3 lasagna noodles on top of the sauce.
  • Using half of the cream cheese mixture, spread across the noodles evenly.
  • Using half of the pasta sauce mixture, spread across the noodles evenly.
  • Repeat and use the rest of the cream cheese mixture, noodles, and sauce.
  • Top with remaining shredded mozzarella.
  • Cover with foil and bake at 350 degrees for 20 minutes.
  • Remove foil and cook for another 10 minutes or until cheese is slightly browned and bubbly.
  • Remove from oven and let sit for 15 minutes before slicing and serving.


Calories: 710kcal | Carbohydrates: 31g | Protein: 35g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 159mg | Sodium: 1289mg | Potassium: 796mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1635IU | Vitamin C: 8.3mg | Calcium: 489mg | Iron: 3.5mg