- 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
- 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.
- 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.
- 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.
Reviews forCream Cheese and Swiss Lasagna
"This lasagna is awesome!! We love how the flavors come together!! We added chopped green peppers and mushrooms to it. Anything with cream cheese in it makes for a tasty dish!!"
"I was really hoping my husband would hate this..it was time consuming and I remember saying..don't like this.. Told me it was the best he ever had!! Worked great for lunches the next few days as well. Note: I'm a vegetarian so I made one for myself..altered it ..maybe that's why it was so time consuming. Will make this again and again... Thanks for sharing a fabulous recipe. I will think of you when I make it over and over..guess what's for dinner tonight :)"
"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."
"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!"
"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."
"Absolutely loved this recipe. I used Johnsonville sweet italian sausage and added a few slices of provolone. To die for!"
"my husband and all our friends beg me to make this!!!!"
"This is delicious! It's also easier than my usual lasagna. I will make this often."
"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."
"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!"