Cream Cheese Lasagna is made with a meaty tomato sauce, pepperoni, and 4 kinds of cheese. So rich and delicious with lots of bold flavor. Just the way a lasagna should be.

 
A block of cream cheese not only adds insane creaminess, but wonderful flavor too. A little more tang than just a combination of ricotta and mozzarella. You won’t find a creamier lasagna than this one.
And a few pepperoni slices in addition to 2 pounds of ground beef make this a meat lovers lasagna.
I love to serve this lasagna with a green salad with Creamy Italian Dressing and Pepperoncini Garlic Bread. It’s a great family meal.

A full can of tomato paste, a can of diced tomatoes, a can of stewed tomatoes, and a can of tomato sauce makes for a full-flavored tomato sauce that really stays thick and stands up to the flavor of all the cheese. Lasagna takes a little time to prepare and bake, but it makes a huge amount. This lasagna is easily 2 meals for a family of four.

Cream Cheese Lasagna Recipe Tips:
This lasagna can be assembled up to 24 hours in advance and the meat sauce can be made up to 48 hours in advance.
Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator and can be reheated in the microwave.
Italian sausage can be used instead of ground beef.
I actually like to use cottage cheese in this recipe, but you can use ricotta cheese instead. If you’ve never tried cottage cheese in lasagna, give it a try. This is coming from someone who doesnR...