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

Cream Cheese and Swiss Lasagna Recipe

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: 40 min. + simmering Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 40 min. + simmering Bake: 55 min. + standing
MAKES: 12 servings

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 pound Johnsonville® Mild Ground 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 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.

Directions

  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

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.

This recipe pairs well with a full-bodied white wine.

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Reviews for Cream Cheese and Swiss Lasagna

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
Reviewed Aug. 15, 2012

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

MY REVIEW
Reviewed Jul. 12, 2012

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

MY REVIEW
Reviewed May. 8, 2012

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

MY REVIEW
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.

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