Cream Cheese and Swiss Lasagna Recipe

Sweet Jezebel's Note:

Recipe submitted to Taste of Home by Betty Pearson.

• Total Time: 1 hrs 35 mins
• Prep Time: 40 mins
• Cook Time: 55 mins

Ingredients:

Servings: 12

• 1 1/2 lbs lean ground beef (90% lean)
• 1 lb bulk Italian sausage
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 (15 ounce) cans tomato sauce
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
• 1 (6 ounce) can 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

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.