Cream Cheese and Swiss Lasagna Recipe

Recipe submitted to Taste of Home by Betty Pearson.

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• 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 1/2ounce) 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.