Quick & Easy Cream Cheese Lasagna

Guess what? I’ve never made “home-made” lasagna. In fact, I just happen to know that making lasagna is “hard” and “time consuming” by chance – not because I’ve ever experienced it. I don’t even know why it’s so hard. I made three batches of lasagna in the past three weeks (don’t judge – I love me some pasta!) and it wasn’t a hassle at all.

Why three batches? Well, I tried it… and I loved it so much, I made it again for myself and my neighbor. I don’t want to oversell you on this recipe, but I can’t help myself! It’s easy, it’s even inexpensive, it freezes well… if this lasagna was a man, he’d be the full package. Rich, low maintenance, self-confident. OK — I’m definitely overselling now.

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Quick & Easy Cream Cheese Lasagna

Prep 35 mins

Cook 40 mins

Total 75 mins

Author Lauren

Yield 8 people

If this lasagna were a man, he'd be the full package. Rich, low maintenance, and self-confident.

Ingredients

• 1 lb ground beef
• 1 tsp chopped garlic
• 1 tsp salt
• 1 10oz can tomatoes
• 1 15oz can tomato sauce
• 1/4 cup chopped fresh basil
• 2 tbs chopped fresh garlic chives
• 1 tbs chopped fresh garlic chives
• 1/4 cup water
• 1 cup chick broth
• 8 oz cream cheese
• 3 cups shredded mozzarella cheese
• 8 uncooked lasagna noodles

Instructions

1. Preheat oven to 400.
2. Grease 19x13 pan.
3. In a large skillet, cook ground beef, salt, and garlic over medium heat until meat is not pink.
4. Stir in crushed tomatoes, basil, 2 tablespoons garlic chives, and water. Set aside.
5. In a small sauce pot, heat the chicken broth. Add cream cheese and whisk to blend.
6. In the prepared pan, spread 1/2 the meat mixture.
7. Sprinkle 1 cup cheese over meat.
8. Lay 1/2 of the uncooked noodles over the cheese.
9. Pour the cream cheese mixture over the noodles.
10. Sprinkle 1 cup cheese over the cream cheese mixture.
11. Lay the remaining uncooked noodles over the cheese.
12. Spoon the remaining meat sauce over the noodles.
13. Sprinkle with the remaining cheese.
14. Sprinkle the remaining tablespoon of chives over the cheese.
15. Bake the lasagne for 40 minutes at 400.
16. Allow 10 minutes for lasagne to set before serving.

Courses Dinner

Cuisine Italian

The fatal flaw every time I’ve made this recipe is burning the cheese – keep your pan on a lower rack, or consider covering with foil for the first half of the cooking time.

Please share your own lasagna recipes! I’m open to trying a more advanced version!