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

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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
TOTAL TIME: Prep: 1 hour Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 1 hour Bake: 40 min. + standing
MAKES: 12 servings


  • 1 pound ground beef
  • 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

Nutritional Facts

1 each: 275 calories, 11g fat (7g saturated fat), 48mg cholesterol, 596mg sodium, 23g carbohydrate (7g sugars, 3g fiber), 20g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Swiss Cheese Lasagna in Taste of Home December/January 2003, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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KatJ34 User ID: 1911809 136719
Reviewed Sep. 10, 2014

"I enjoy making and baking new and unique lasagna recipes. I love how the three cheeses go together with the meat sauce. I may add a 1/2 pound of Italian sausage to the ground beef next time I make it."

TanyT4 User ID: 7477507 42859
Reviewed Nov. 10, 2013

"This recipe required the ingredients that I had in my house. That is the main reason I chose to try it. I took the advice of other reviewers and cut back on the salt. We thought it tasted just fine. I would make it again!"

mewolcott412 User ID: 875327 205284
Reviewed Apr. 9, 2010

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

castlek User ID: 1056158 60819
Reviewed Feb. 13, 2008

"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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