Best 7 Cream Cheese Lasagna Recipes

CREAM CHEESE LASAGNA

Steps:

• Cook beef and onion in heavy skillet, drain.
• Stir in tomato sauce and next 6 ingredients. Cook over low heat 10 minutes.
• Combine the cream cheese, cottage cheese, sour cream, and eggs; stir well. Spoon a small amount of meat sauce into a lightly greased baking dish.
• Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and cheese. Repeat layer with rest of ingredients. Sprinkle with parmesan cheese.
• Cover, bake for 30 minutes. Let stand 10 minute before serving.

TOMATO SPINACH CREAM CHEESE LASAGNA

Steps:

• For the tomato sauce heat the oil in a large frying pan. When it's hot, add the chopped vegetables and the garlic. Sautee until lightly browned (about 5 minutes).
• Then add the passata or pasta sauce and seasonings if using. Simmer for 10 minutes, then set aside.
• For the white sauce heat the oil in a pot. When it's hot, add the flour stirring vigorously using a wire whisk for about 2 minutes or until flour is nicely browned.
• Add a small portion of the warm milk and stir to combine. Add the remaining milk little by little stirring after each addition.
• Season, reduce the heat to medium-low and simmer for about 10 minutes or until thickened. Set aside.
• For the cream cheese spinach layer combine all ingredients in a large bowl.
• When your're ready to assemble the lasagna spread a bit of the tomato sauce in a large casserole dish (mine holds about 5 l/5 quarts). Top with two lasagna sheets and then half of the remaining tomato sauce. Top with another 2 sheets of lasagna and then the remaining half of the tomato sauce.
• Then add another 2 sheets of lasagna and on top of that the spinach cream cheese spread.
• Cover with another 2 lasagna sheets, pour over white sauce and top with grated cheese (if using).
• Place in the preheated oven and bake at 180°C/350°F for about 30 minutes or until bubbly and nicely browned (you might need to cover it after 20 minutes if it gets too brown).
• Remove from the oven and allow to set up for 20 minutes before cutting.
• Enjoy!

CREAM CHEESE CHICKEN LASAGNA

Steps:

• Cook lasagna noodles to desired doneness as directed by package; drain. Preheat oven to 350°F.
• Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Finely chop green bell peppers, onion and mushroom, mince garlic.
• Add soup, mushrooms, milk, Italian seasoning and garlic; mix well.
• Stir in onion and green bell pepper. Add salt and pepper to taste.
• Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9 glass baking dish.
• Stir chicken into remaining mixture. Top mixture in dish with 4 noodles, half of the chicken mixture, and 1 cup mozzerella cheese. (Repeat.) Top with remaining 4 noodles.
• TOPPING:.
• In small bowl combine topping mixture, mix well. Sprinkle over top of casserole. Cover with foil.
• Bake immediately or refrigerate over night.
• LASAGNA:.
• Bake casserole, covered, for 40 minutes Uncover and bake an additional 10 - 15 mins or until topping is golden brown.
• Let stand before serving.

CREAM CHEESE LASAGNA

Steps:

• Heat oven to 350. Cook beef and onion until meat is browned. Drain. Put cream cheesed in microwave for 15 seconds or until softened. Stir the first seven ingredients and cook over low heat. Combine cream cheese, sour cream, and eggs. Stir well. Spoon small amount of meat sauce into greased 12x8x2 baking dish. Layerf with noodles, cream cheese mixture, pepperoni, meat sauce, and mozzarella cheese. Repeat layers with remaining ingredients. Sprinkle with parmesan cheese. Cover and bake for 30 minuted. Let it stand for 10 minutes before serving.

EGG NOODLE/ CREAM CHEESE LASAGNA

Steps:

• 1. Cook your pasta and drain well...do not over cook...it will cook more in the sauce, you don't want it mushy.
• 2. Make the sauce first as it has to cook for 1 hour and 15 minutes. Or use at least 32 ounces store bought. In a Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until veggies are tender and meat is no longer pink. Drain. Stir in crushed tomatoes, tomato paste, tomato sauce, broth or water. Stir in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 hour 15 minutes, stir occasionally.
• 3. In a bowl, mix cream cheese with the sour cream until smooth. I use hand mixer. Stir in the seasoning and cheeses.
• 4. Preheat oven to 350 degree F. Spray a 9 x 13 pan with nonstick cooking spray. You can use a bit larger deep pan if you have, as this comes clear to the top. I bake mine on a cookie sheet in case it bubbles over. Ladle about 2 cups sauce on bottom of dish, and spread evenly. ( this may seem like a lot of sauce, throughout the recipe, but the noodles suck it right up.) Place half the noodles on top of the sauce, spreading evenly. Spread 1/2 the cream cheese mixture over the noodles. Next 1 cup shredded cheese.
• 5. Next, another 2 cups sauce. Spread evenly. The rest of noodles, cream cheese mixture and 1/2 of remaining cheese. (Save some for on top of final layer of sauce.) Now, spread enough sauce to coat the top. ( you will have sauce left, which you can freeze for another use.) Sprinkle remaining cheese over top and I sprinkle with some dried parsley.
• 6. Bake for 40 - 45 minutes or until bubbly and starting to brown. Remove lasagna from oven and let set up for 5 - 10 minutes. Can serve with extra sauce. Enjoy!

CREAM CHEESE CHICKEN LASAGNA

Steps:

• Cook the lasagna noodles to desired doneness as directed on the package; drain.
• Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well.
• Add soup, pimientos, milk, Italian seasoning, and garlic; mix well.
• Stir in onion and bell pepper.
• Spoon 1/3 of cottage cheese mixture evenly into ungreased 13 x 9-inch baking dish.
• Top with 4 of the cooked noodles,.
• Meanwhile stir the chicken into the remaining cottage cheese mixture.
• Take half to the mixture and spread on top of noodles and 1 cup of mozzarella cheese; repeat with 4 more noodles, the other half of mixture, and remaining 1 cup of mozzarella cheese; top with the remaining 4 noodles.
• In small bowl, combine topping ingredients; mix well and sprinkle over the top of the casserole.
• Cover with foil.
• Bake in preheated oven 350°F for 40 minutes.
• Uncover, bake an additional 10 minutes, or until crumb topping is golden brown. Let stand 10 to 15 minutes before serving.

CREAM CHEESE AND SWISS LASAGNA

Steps:

• In a Dutch oven over medium heat, cook the beef, sausage and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan cheese and Swiss cheese; spoon a third of the remaining sauce over the top. Repeat with layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet., Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.