Cream Cheese and Swiss Lasagna Recipe
- Ready In:
- 1hr 35mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 1 1⁄2 lbs lean ground beef (90% lean)
- 1 lb bulk Italian sausage
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 (15 ounce) cans tomato sauce
- 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 9 no-cook lasagna noodles
- 12 ounces cream cheese, softened
- 2 cups shredded part-skim mozzarella cheese, divided
- 2 cups shredded parmesan cheese
- 2 cups shredded swiss cheese
directions
- In a Dutch oven over medium heat, cook the beef, sausage and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan cheese and Swiss cheese; spoon a third of the remaining sauce over the top. Repeat with layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet.
- Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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