Easy Creamy Lasagna Recipe
This is the kind of lasagna that doesn’t require perfection—just real ingredients, a little layering, and a whole lot of love. It’s rich, creamy, and hearty, with a surprise twist of cream cheese that melts into the most delicious, cozy bite.
Equipment
- 1 9x13 pan
Ingredients
- 1 lb ground beef
- 1 onion diced
- 2 cloves garlic minced
- 1 tsp salt - season to taste
- 1/2 tsp black pepper - season to taste
- basil - any chopped fresh herbs you prefer optional
- 8 oz can tomato paste
- 24 oz jar spaghetti sauce (I make my own, but if buying, the one with herbs is my favorite.)
- 9 lasagna noodles
- 2 cups cottage cheese
- 8 oz cream cheese very cold or frozen for easy slicing
- 3-4 cups shredded cheese mozzarella or an Italian blend works best
Instructions
Prep
- Place the cream cheese in the freezer – slicing cream cheese is a messy process, but freezing it helps so much. And the creamy texture it adds is totally worth it!
- In a large skillet, brown the ground beef and diced onion over medium heat until fully cooked. Drain excess grease if needed. Add minced garlic and stir till fragrant.
- Season to taste with salt, pepper, and any favorite herbs or spices.
- Stir in the tomato paste and spaghetti sauce. Let simmer for a few minutes while you prepare the rest.
- Boil lasagna noodles according to package directions. Drain and set aside.
- Preheat oven to 350°F and lightly grease a 9×13 baking dish.
Layer the lasagna
- Thin layer of sauce or meat mixture
- 3 lasagna noodles
- 1/2 of the meat mixture
- All of the cottage cheese (spread evenly)
- A generous handful of shredded cheese
- 3 lasagna noodles
- Remaining meat mixture
- Another layer of shredded cheese
- Final 3 noodles
- Slices of cold cream cheese (it’s messy, but worth it!)
- Top with remaining shredded cheese
Bake
- Bake uncovered at 350°F for about 30 minutes, or until hot and bubbly and the cheese is melted and lightly golden.
- Let rest for 10–15 minutes before slicing (if you can wait).
Notes
- Cheese amount: Aim for about 3–4 cups total, depending on how cheesy you like it (this recipe is very forgiving).
- Cream cheese tip: Pop it in the freezer while prepping—it makes slicing much easier.
- Make ahead: Assemble earlier in the day and refrigerate until ready to bake.
- Freezer friendly: This lasagna freezes beautifully before or after baking.