Lasagne (the plural for lasagna, referring to the pasta sheets) is a beloved Italian dish constructed from wide, flat sheets of pasta layered alternately with rich fillings and various cheeses. It’s fundamentally a baked casserole, typically assembled in a rectangular pan with a flavorful tomato-based sauce, meats, vegetables, and a creamy cheese mixture, then baked until bubbly and golden.

For this particular recipe, a deep-dish lasagna pan is absolutely essential! While it calls for 9 sheets of lasagna noodles, the generous amounts of cheese, meat sauce, and vegetables create a very tall, substantial casserole. Look for a pan that is at least 3 inches deep. An ideal size would be around 16x10x6 inches, or if baking on a sheet pan, a 13x9x3 inch pan would work. A deeper pan ensures all your delicious layers fit perfectly without overflowing during baking.

1. First, brown your choice of ground beef and be sure to drain any excess fat. Set the cooked meat aside.
2. In the same skillet, melt 4 tablespoons of butter, then sauté shredded carrots and diced onions until softened, about 5 minutes. Stir in the drained canned mushrooms, the browned beef, your preferred tomato sauce, and all the spices. Mix well and remove from heat immediately (do not boil this mixture). Transfer the meat sauce to a bowl to cool completely.
3. Meanwhile, cook your lasagna noodles in boiling water for approximately 20 minutes until they are al dente. Drain them, rinse thoroughly with cold water to prevent sticking, and set them aside.
4. Grate the cream cheese using a box grater. Freezing the cream cheese for an hour prior can make this step much easier and less messy.
5. Now, assemble your lasagna in a deep-dish pan: start with 3 pasta sheets, followed by 3 cups of the cooled meat sauce, 8 ounces of grated cream cheese, and 3 cups of grated mozzarella cheese. Repeat this layering sequence two more times. Finish the top layer with an extra cup of mozzarella cheese to ensure the pasta sheets remain moist and don’t dry out during baking.
6. Bake the lasagna, covered with aluminum foil, at 300°F (150°C) for 1½ hours.

For this specific recipe, we strongly advise against using oven-ready or no-boil lasagna noodles. The recipe is designed for regular, pre-boiled pasta sheets that are already tender. Oven-ready noodles require specific liquid ratios and cooking times to hydrate properly, which would necessitate significant alterations to our sauce consistency and overall baking process. Using them here would likely lead to an unsatisfactory texture and potentially a dry or improperly cooked dish. The pre-cooked noodles ensure a perfectly moist and soft lasagna right out of the oven.

The optimal layering order for this rich lasagna is as follows: Begin with 3 pasta sheets at the bottom of your deep-dish pan. Over these, spread 3 cups of the flavorful meat sauce, followed by an even layer of 8 ounces of grated cream cheese, and then 3 cups of grated mozzarella cheese. Repeat this exact sequence two more times. For the final top layer, add an extra cup of mozzarella cheese – this critical step helps prevent the noodles from drying out and creates a beautiful, bubbly cheese crust.

Absolutely! While ground beef is traditional and highly recommended, this lasagna recipe is wonderfully versatile. You can easily substitute it with ground chicken, turkey, pork, venison, or even bison. Each meat will impart its own unique flavor profile, allowing you to customize the dish to your preference. If using leaner meats like chicken or turkey, you might need a touch more olive oil when browning to prevent sticking.

Lasagna baking times can vary based on the doneness of your noodles and the volume of your filling. This particular recipe, being generously loaded with meat sauce and cheeses, requires a longer bake of approximately 1½ hours. To check for doneness, ensure the cheeses are thoroughly melted and bubbly, and the edges are lightly browned. If the cheese isn’t completely melted, you can always uncover it for the last few minutes or briefly broil until golden.

For this deeply flavorful and moist casserole, we recommend baking it at a lower temperature of 300°F (150°C). While some recipes suggest 350°F, a “low and slow” approach at 300°F yields perfectly soft noodles and allows the cheeses to melt into a wonderfully gooey, integrated texture without drying out. If you notice the cheese isn’t fully melted or browned after the recommended time, you can uncover the casserole and broil it for a few minutes until it’s bubbly and golden, but watch it carefully to prevent burning.

Once your lasagna has cooled down sufficiently, it’s best to store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s crucial not to leave the lasagna sitting at room temperature for an extended period, as dairy and meat products can spoil quickly. Properly stored, it reheats beautifully, often tasting even better the next day!

Yes, this cream cheese lasagna freezes exceptionally well! To freeze, fully assemble the lasagna according to the instructions, but do NOT bake it. Once assembled, cover the casserole dish with a double layer of aluminum foil to prevent freezer burn, and then wrap it securely in a large freezer bag. It can be stored in the freezer for up to 3 months.

How to reheat frozen lasagna: Thaw the frozen lasagna in the refrigerator overnight before baking. Once thawed, bake it covered at 300°F (150°C) for approximately 2 hours, or until thoroughly heated through and bubbly. This homemade frozen lasagna will far surpass any store-bought frozen varieties!

Cream cheese is a fantastic addition to lasagna, offering a unique creamy richness that traditional ricotta or parmesan can’t quite match. To incorporate it, you’ll need a box grater. While grating cream cheese can sometimes be a bit messy, a clever trick is to place the blocks of cream cheese in the freezer for at least an hour before you plan to grate them. This firms them up significantly, making the grating process much easier and cleaner. Work with one block at a time to keep the others chilled. The grated cream cheese will then melt beautifully into the layers, creating an incredibly smooth and luxurious texture.

Directions:

• 

  Brown the ground beef in a large skillet, breaking it up as it cooks. Once fully cooked, drain any excess fat thoroughly. Set the browned beef aside.
• 

  In the same skillet (or a separate 5-quart pan), melt 4 Tbsp of unsalted butter. Add the shredded carrot and diced onion, sautéing until the vegetables are soft and translucent, about 5 minutes. Stir in the drained canned mushrooms, the reserved browned beef, the pasta sauce, and all the specified spices (Italian seasoning, oregano, black pepper, garlic salt, sugar). Mix well to combine. Remove the skillet from heat immediately (do not boil the sauce) and transfer the mixture to a large bowl to cool completely. This cooling step is important for assembly.
• 

  While the meat sauce is cooling, bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook them for approximately 20 minutes, or until they are tender and al dente (you want fully cooked pasta sheets for this recipe, not firm). Drain the noodles thoroughly and rinse them with cold water to prevent sticking. Lay them flat on parchment paper or a clean surface and set aside.
• 

  Using a box grater, carefully grate all the cream cheese. For easier handling and less mess, you can place the cream cheese blocks in the freezer for about an hour beforehand.
• 

  Assemble the layers in your deep-dish casserole pan in the following order: Start with 3 pasta sheets at the bottom. Spread 3 cups of the cooled meat sauce over the noodles. Distribute 8 oz of the grated cream cheese evenly, then sprinkle with 3 cups of grated mozzarella cheese. Repeat this exact layering sequence two more times. For the final top layer, sprinkle an extra cup of mozzarella cheese over everything. This generous top layer helps prevent the pasta sheets from drying out and creates a beautiful, cheesy crust.
• 

  Preheat your oven to 300°F (150°C). Cover the assembled lasagna dish tightly with aluminum foil and bake for 1½ hours. If desired, remove the foil for the last 10-15 minutes to allow the top cheese layer to become golden and bubbly.

• Cooling is Key: Ensure all filling ingredients, especially the meat sauce, are cooled to room temperature before assembling the lasagna. This prevents the pasta from overcooking and the cheese from separating during the baking process.
• Meat Variations: For an alternative flavor, consider using a combination of half-ground pork and half-ground chicken, as some prefer. If you use a meat blend or higher fat content, cook until all liquid evaporates or drain excess fat thoroughly.
• Pan Depth Matters: A deep-dish pan is crucial for this recipe. Aim for anything 3-inches deep or more to comfortably accommodate all the generous layers without overflow.
• Simplify Cream Cheese Grating: To make grating the cream cheese much easier and less messy, freeze the blocks for at least an hour before grating. Work with one package at a time to keep the others chilled.

Nutrition per serving