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Cream Cheese and Swiss Lasagna Recipe

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I like to fix the chunky meat sauce for this dish the day before, so the flavors can blend. It serves 12, unless you have big eaters who will definitely want seconds. —Betty Pearson, Edgewater, Maryland

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Cream Cheese and Swiss Lasagna Recipe

Prep: 40 min. + simmering Bake: 55 min. + standing

Yield: 12 Servings

40 55 95

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 pound bulk Johnsonville® Ground Sausage
1 medium onion, finely chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (6 ounces) 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. Yield: 12 servings.

Nutritional Facts 1 piece equals 522 calories, 31 g fat (17 g saturated fat), 118 mg cholesterol, 1,196 mg sodium, 24 g carbohydrate, 3 g fiber, 35 g protein.

Originally published as Cream Cheese and Swiss Lasagna in Taste of Home February/March 2010, p59

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Cream Cheese and Swiss Lasagna (35)

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Cream Cheese and Swiss Lasagna

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Reviewed on May. 08, 2012 by deannasnz

This is delicious! It's also easier than my usual lasagna. I will make this often.

Reviewed on Apr. 02, 2012 by MissusJenn

My husband and I both loved this lasagne. This is "our" lasagne recipe now.

It is very rich, so you can't eat too much at a time, but with a nice side salad it is perfect.

Reviewed on Dec. 04, 2011 by LadySullen

Like some other reviewers, I thought the Swiss cheese would be strange in lasagna. Duh! It was really great with the other cheeses. I used more than the remaining 1/2 cup of mozzarella on the top because I had about a cup left over after all the layering. It got beautiful and chewy in the oven. This is a definite keeper. Yummity! Yum! Yum!

Reviewed on Dec. 03, 2011 by MerriJP

This has to be the best lasagna I have ever tasted! So yummy!

Reviewed on Nov. 16, 2011 by tiger1ily

Best lasagna I have ever had! I only used one lb ground beef. And I don't know what bulk italian sausage is, so I just used ground breakfast sausage. Other than that, I made it just like it says. Absolutely delicious!!! This will definitely be a family favorite! My 2 year and 1 year old loved it, too!!!

Reviewed on Nov. 11, 2011 by Sherrieboudinot

EXCELLENT!!!

Reviewed on Oct. 26, 2011 by studentcooker

I made this recipe for a Sunday lunch and we all LOVED IT!!

Reviewed on Aug. 28, 2011 by farmmath

This recipe is awesome! My husband says there is no need to try any other lasagnas!

Reviewed on Jun. 15, 2011 by uut4690

My family loved it. I loved it. It was easy to make ahead of time. I made up the night before. It makes a lot. Leftovers are wonderfull too.

Reviewed on Mar. 25, 2011 by chyopponen

Absolute best lasagna I ever had. So creamy and delicious.

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