Swiss Cheese Lasagna Recipe

Swiss Cheese Lasagna RecipePhoto by: Taste of Home Swiss Cheese Lasagna Recipe Rating 3

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An old favorite from my mother-in-law's collection, this recipe is now a staple for our family. We like to serve it with garlic bread Caesar salad and coleslaw. -Susan Rourke, Dartmouth, Nova Scotia

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Swiss Cheese Lasagna Recipe
  • Prep: 1 hour Bake: 40 min. + standing
  • Yield: 12 Servings
    •
60 40 100

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 3 cups water
  • 1 can (12 ounces) tomato paste
  • 2 teaspoons salt
  • 1/2 to 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) lasagna noodles
  • 8 ounces sliced Swiss cheese
  • 1-1/2 cups (12 ounces each) 4% cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • Meanwhile, cook lasagna noodles according to package directions; drain. In a greased 13-in. x 9-in. baking dish, layer a third of the meat sauce, noodles and Swiss cheese. Repeat layers. Top with cottage cheese and the remaining Swiss cheese, noodles and sauce. Sprinkle with mozzarella cheese.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 275 calories, 11 g fat (7 g saturated fat), 48 mg cholesterol, 596 mg sodium, 23 g carbohydrate, 3 g fiber, 20 g protein.

Originally published as Swiss Cheese Lasagna in Taste of Home December/January 2003, p39

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Reviews for Swiss Cheese Lasagna (2)

Swiss Cheese Lasagna Recipe

Swiss Cheese Lasagna

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Reviewed on Apr. 09, 2010 by mewolcott412

I found this recipe to be bland, too salty and not worth the time,effort and money to ever make again. YUK


Reviewed on Feb. 13, 2008 by castlek

The lasagna had a good flavor, but way too salty. I cut the salt down to 1 teaspoon, but felt it could be cut down more.

 
 
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