Cream Cheese and Swiss Lasagna Recipe
Cream Cheese and Swiss Lasagna Recipe photo by Taste of Home

Cream Cheese and Swiss Lasagna Recipe

Read Reviews
5 40 43
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + simmering Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + simmering Bake: 55 min. + standing
MAKES: 12 servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 pound bulk Italian 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

Nutritional Facts

1 piece: 522 calories, 31g fat (17g saturated fat), 118mg cholesterol, 1196mg sodium, 24g carbohydrate (8g sugars, 3g fiber), 35g protein


  1. 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.
  2. 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.
  3. 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.
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.

Reviews for Cream Cheese and Swiss Lasagna

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 23, 2015

"This is my favorite lasagna recipe! It is so decadent that I make it only for Christmas Eve. I usually make 2 of these; one as written and another one a vegetarian version. To make a vegetarian version, I substitute two packages of mushrooms, a chopped carrot and one container of frozen spinach (thawed and drained). I saute the mushrooms with the onions and carrots until most of the moister is evaporated. I also add 1/2 tsp fennel seeds to the sauce because that is what I like about the Italian sausage."

Reviewed Dec. 15, 2014

"Made this with gluten free pasta and absolutely loved it. I was skeptical at first about the cream cheese and the swiss, but what a hit!"

Reviewed Mar. 11, 2013

"I modified this recipe using mushrooms instead of the meat to make it vegetarian. The different cheeses make it an excellent variation of your typical lasagna."

Reviewed Aug. 15, 2012

"Absolutely loved this recipe. I used Johnsonville sweet italian sausage and added a few slices of provolone. To die for!"

Reviewed Jul. 12, 2012

"my husband and all our friends beg me to make this!!!!"

Loading Image