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

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cynkuen User ID: 2647241 240078
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."

pajamaangel User ID: 1603339 215000
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!"

aamundson User ID: 3920376 145956
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."

tarawalker User ID: 3237920 109690
Reviewed Aug. 15, 2012

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

katiebuginga User ID: 4597589 189676
Reviewed Jul. 12, 2012

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

deannasnz User ID: 6542477 119797
Reviewed May. 8, 2012

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

MissusJenn User ID: 4390103 128286
Reviewed Apr. 2, 2012

"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."

LadySullen User ID: 3595759 119796
Reviewed Dec. 4, 2011

"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!"

MerriJP User ID: 4487998 211466
Reviewed Dec. 3, 2011

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

tiger1ily User ID: 4072547 145954
Reviewed Nov. 16, 2011

"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!!!"

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