Have you ever had family come into town and struggled to make solid dinner plans? Maybe one is a picky eater. Maybe there’s a young baby who gets cranky around supper time. Maybe another kid has karate lessons. So many things can come into play when trying to gather a large group for a family meal.
This exact thing happened to Roban and me this weekend. Our lovely dad and step-mom (affectionally called Grumps & Steppie by the Chicklets) came into town from Palm Beach to spend spring break with the kiddos.
They were arriving on Sunday night and arriving hungry. After precisely forty-five group texts back and forth and a minor headache, dinner had yet to be successfully planned. Finally Roban shoots a text to us that says, “we’ll make a big ass pan of lasagna and just call it a day.” Genius!
This is the part where I present to you…
Two Moms’ Cream Cheese Lasagna. Roban and I have both been making this recipe for years and we literally just came up with that name ten minutes ago.
Simply put, this lasagna is the shit. It’s incredibly decadent and creamy and cheesy and meaty and
There are a few key ingredients that make this particular lasagna stand out from the rest. Ricotta cheese? No, thanks. This bad boy has CREAM cheese in it. That alone makes it taste so unique. Once you bite into those saucy noodles and get that first shot of warm and gooey cream cheese, your life will be forever changed.
Where did the “Two Moms'” aspect of this recipe come from, you ask? Well, the original lasagna with cream cheese idea came from Roban’s mother-in-law, DeAnna. The sauce and pepperoni components came from our own loving mother. Thus… Two Moms’ Cream Cheese Lasagna.
The first stop on your way to creamy lasagna flavor town is the sauce. Is it homemade? Mehhh… ish. You start with a good ol’ jar of Prego. Listen, we’re not against shortcuts around here. However, we like to jazz it up a bit with some seasoned ground beef, traditional Italian spices, a shot of Worcestershire sauce, and a touch of sweetness. Roban uses white sugar (pictured), but I use honey. Whatever floats your boat.
It’s time to prep your pan and begin layering. Just start the process by smearing around some of the sauce at the bottom of the pan to prevent sticking. (Take note of the plain sauce set aside for my non-meat-eating husband. *eye roll*)
Here come the cooked lasagna noodles.
Now for the star of the show: cream cheese.
How about that stylish serving dish, eh?
Pour on some of that meaty red sauce.
Next, layer on your pepperoni. I know what you’re thinking. “Does this family put pepperoni in every recipe?” Yes. Yes we do.
No lasagna is complete without a shit-ton (actual measurement) of mozzarella cheese.
Finally, another layer of rather silky-looking noodles. This time, face them the opposite direction of the first set of noodles. It helps hold the lasagna together after you cut it up.
Repeat the same cream cheese, sauce, pepperoni, and mozzarella layers one more time.
Finish it off with one more horizontal layer of noodles, the last of the sauce, and a bit more mozzarella. Cheese it up, man.
Now you pop that fancy-looking dish into a preheated oven and sit and
drool wait for thirty minutes.
There she is. An Italian dish fit for a king.
Let it cool before cutting into it. I know, it’s pure torture, but I promise it’s worth the wait.
You know what this lasagna needs? MORE cheese. Top that beautiful hunk of deliciousness with some freshly-grated parmesan.
One bite of this creamy dream and you’ll never go back to filthy ricotta cheese again.
In conclusion, our Sunday dinner plans were saved by this family pleasing lasagna. The kids love it, the picky eaters love it, and the cheese lovers obsess over it.
Additionally, Two Moms’ Cream Cheese Lasagna is the perfect meal to make ahead. Just layer and store away for later. You can even freeze it and pop it in the oven whenever you need a quick meal. Roban made us a pan when Piper was born and it fed us for a week.
So, go ahead and impress your new neighbors. Bring them a tray of this life altering lasagna. They’ll be mowing your lawn in no time.
Two Moms’ Cream Cheese Lasagna
- 1 lb. ground beef
- 1 chopped yellow onion
- 1 tsp. minced garlic
- 24 oz. Prego Italian Sauce
- 8 oz. tomato sauce
- 1 tbs. Worcestershire
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. dried parsley
- 1 tsp. crushed red pepper
- 1 tbs. salt
- 1 tsp. black pepper
- 1 tsp. sugar
Saute beef with onions and garlic on medium-high heat until meat is browned. Drain excess fat and return to burner. Add all other ingredients and simmer on medium-low for 30 minutes.
- 1 box lasagna noodles
- 8 oz. package cream cheese
- 3 oz. pepperoni
- 16 oz. shredded mozzarella
Preheat oven to 350 degrees.
While sauce is simmering, cook lasagna noodles according to package instructions. Drain and rinse with cool water. Cover the bottom of a 10 x 14 oven-safe dish with a tablespoon of sauce. Layer lasagna noodles horizontally across the pan, overlapping slightly. Cut half of the cream cheese block into small pieces and spread evenly over the top of the noodles. Pour about 1 cup of sauce over entire dish. Next, layer generously with pepperoni over the sauce. Cover with about 1 cup of shredded mozzarella. Repeat layering process, starting with laying the noodles over the mozzarella vertically this time.
After second layer of mozzarella, place a third layer of lasagna noodles horizontally across the top. Cover with remaining sauce and sprinkle last of mozzarella.
Place in the oven and cook for 30 minutes. Let cool for 10 minutes before cutting into squares and sprinkling with grated parmesan. Enjoy!