Creamy Cheese Layered Lasagna

This Creamy Cheese Layered Lasagna is the ultimate comfort food, packed with rich flavors, creamy cheeses, and hearty meat sauce. It’s the kind of dish I love to make when I want something cozy, filling, and perfect for feeding a crowd—or saving for leftovers.

Why You’ll Love This Recipe

I love how indulgent and satisfying this lasagna is. The combination of ricotta, cream cheese, and sour cream creates a luxurious cheese layer that melts beautifully into the noodles. The meat sauce is savory and comforting, and when it’s all baked together, the result is a lasagna that’s rich, cheesy, and irresistibly golden on top. It’s a family favorite that always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 lasagna noodles, cooked and drained

• 1 lb ground beef (or Italian sausage)

• 1 jar (24 oz) marinara or pasta sauce

• 2 cups ricotta cheese

• 1 package (8 oz) cream cheese, softened

• ½ cup sour cream

• 1 egg

• 3 cups shredded mozzarella cheese (divided)

• 1 cup grated Parmesan cheese

• 2 teaspoons Italian seasoning

• 1 teaspoon garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• Optional: fresh basil or parsley for garnish

Directions

Preheat:

1. I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to get things ready.

Cook the Meat Sauce:

2. In a large skillet, I brown the ground beef over medium heat until fully cooked.

3. I drain off any excess fat, then stir in the marinara sauce, Italian seasoning, garlic powder, salt, and black pepper.

4. I let the sauce simmer for about 5 minutes to bring all the flavors together.

Make the Creamy Cheese Layer:

5. In a mixing bowl, I combine the ricotta cheese, softened cream cheese, sour cream, egg, 1 cup of mozzarella, and ½ cup of Parmesan.

6. I mix it all until smooth and well blended—this will be the rich, creamy layer that makes the lasagna so special.

Assemble the Lasagna:

7. I start by spreading a thin layer of meat sauce on the bottom of the baking dish.

8. I place 4 lasagna noodles over the sauce, then top with ⅓ of the creamy cheese mixture, ⅓ of the meat sauce, and a sprinkle of mozzarella.

9. I repeat the layers two more times.

10. I finish with the remaining mozzarella and the rest of the Parmesan cheese sprinkled evenly on top.

Bake:

11. I cover the dish with foil and bake for 25 minutes.

12. I remove the foil and bake for another 20 minutes, or until the top is bubbly and golden.

Serve:

13. I let the lasagna rest for at least 10 minutes before slicing—it helps everything hold together.

14. I garnish with fresh basil or parsley before serving if I want to add a touch of color and freshness.

Servings and timing

• Servings: 8 servings

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 15 minutes

• Calories: Around 550–600 kcal per serving

Variations

I like to switch things up sometimes by using Italian sausage instead of ground beef for more flavor. I’ve also made this with spinach or sautéed mushrooms layered into the cheese mix for a veggie boost. For a spicy kick, I add red pepper flakes to the meat sauce. And if I’m short on time, I use oven-ready noodles to skip the boiling step.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave or reheat the whole dish in the oven at 350°F until heated through. It also freezes beautifully—either baked or unbaked. When I freeze it, I just wrap it tightly and thaw overnight in the fridge before baking or reheating.

FAQs

Can I make this lasagna ahead of time?

Yes, I often assemble it a day in advance and refrigerate it. When I’m ready to bake, I just add 5–10 minutes to the cook time if it’s going straight from the fridge.

Can I freeze this lasagna?

Absolutely. I freeze it either before or after baking. If it’s unbaked, I thaw overnight before cooking. If it’s already baked, I reheat it in the oven until warmed through.

What’s the best cheese substitute for ricotta?

When I’m out of ricotta, I use cottage cheese or even mascarpone. Both work well and give a slightly different texture.

Do I have to boil the noodles first?

If I’m using traditional lasagna noodles, yes. But if I use oven-ready noodles, I skip that step and just add a little extra sauce to help them cook.

Can I make this vegetarian?

Yes, I skip the meat and use roasted vegetables like zucchini, spinach, mushrooms, or eggplant in the layers. I still use the same cheese mixture and sauce.

Conclusion

This Creamy Cheese Layered Lasagna is everything I want in a comfort meal—cheesy, hearty, and full of flavor. It’s easy to prepare, makes plenty for leftovers, and always gets rave reviews. Whether I’m feeding family or hosting friends, it’s a go-to recipe that never fails.