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Swiss Cheese Lasagna Recipe

Swiss Cheese Lasagna Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Swiss Cheese Lasagna

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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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Wine Pairings

Medium-Bodied Red Wine

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