Let’s make this cream cheese lasagna! It is soft, creamy, and meaty and is a must try for anyone who loves Italian food. Trust me, you’ll fall in love with this recipe and want to make it often!
It will surprise you how using all fresh cheeses still makes this dish extremely flavorful. Also, using turkey meat instead of beef makes it leaner and healthier for you. Try it out and comment below!
Step by step instructions to make this Cream Cheese Lasagna:
- Preheat the oven to 350 degrees F and cook 9 noodles (see Tip 3) in a separate sauce pan. At the same time, cook and brown the turkey meat on medium to medium-high heat in a pan and chunk it up into fine pieces.
2. Drain the meat with any excess liquid and add in the diced tomatoes, tomato paste and McCormick’s Thick and Zesty Spaghetti sauce mix and stir well until combined. Simmer on low for 30 minutes stirring occasionally.
3. Combine the egg, parsley, and cottage cheese together in a bowl. Additionally, soften cream cheese in the microwave
4. Start creating the layers- lay down 3 noodles in a 9×13 inch pan, spread a thin layer of softened cream cheese onto each noodle (~1/3 brick). Then spread ~1/3 cottage cheese mixture on the cream cheese and top with 1/3 of the meat mixture. Spread evenly to coat entire noodle with each layer. Sprinkle garlic powder on top.
5. Spread ~1/3 cottage cheese mixture on the cream cheese and then top with 1/3 of the meat mixture. Spread evenly to coat entire noodle with each layer. Sprinkle garlic powder on top.
5. Top meat with fresh mozzarella and repeat 2 more times. Cook for 38 minutes. Serve with gluten-free bread!
Tips:
- If you wish to have this recipe contain gluten, just use regular lasagna noodles instead of gluten-free ones.
- You can use regular mozzarella instead of fresh mozzarella
- If you use the same brand of noodles as I did, I recommend cooking them for 9-10 minutes rather than 13-14 minutes as indicated on the label. I found that a slightly under cooked gluten free noodle holds up better for creating the layers rather than overcooked. The noodle will cook when it is baking so it won’t be crunchy when the lasagna is done!
Cream Cheese Lasagna
Course: Dinner, Recipes12
servings1
hour38
minutes363
kcal1
hour38
minutesIngredients
1 brick cream cheese (divided)
2 lbs ground turkey
One package of McCormick thick and zesty spaghetti sauce mix
6 oz can tomato paste
15 oz diced tomatoes
garlic powder (lightly sprinkled on top each layer)
Gluten-free lasagna noodles- Tinkyada
1 1/4 cup cottage cheese
1 egg
2 tbsp dried parsley
8 oz fresh mozzarella (divided)
Directions
- Preheat the oven to 350 degrees F
- Put a touch of water on the bottom on the pan, and cook the turkey meat on medium to medium-high. Drain the liquid from the meat and add the diced tomatoes, tomato paste, and the spaghetti thick and zesty spaghetti sauce mix and stir until well combined. One combined, let it simmer on low for 30 minutes stirring occasionally.
- Cook 9 noodles in a separate pan *See tips for cooking instructions
- Combine the egg, parsley, and cottage cheese together in a bowl.
- Soften cream cheese in microwave
- Once meat is done simmering, start creating the layers: Lay down 3 noodles in a 9×13 inch pan and spread a thin layer of softened cream cheese onto each noodle (~1/3 brick). Then spread ~1/3 cottage cheese mixture on the cream cheese and top with 1/3 of the meat mixture. Sprinkle on garlic powder and fresh mozzarella. Repeat this 2 more times.
- Cook for 38 mins, divide onto plates and enjoy! Serve with gluten-free bread.
Notes
- You can use regular mozzarella instead of fresh
- If you use the same brand of noodles as I did, I recommend cooking them for 9-10 minutes rather than 13-14 minutes as indicated on the label. I found that a slightly under cooked gluten free noodle holds up better for creating the layers rather than overcooked. The noodle will cook when it is baking so it won’t be crunchy when the lasagna is done!
