Cream Cheese and Swiss Lasagna

By Nanatimesthree

Ingredients

• 1 1/2 pounds ground beef
• 1 pound bulk Italian sausage
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 can (15 oz) tomato sauce
• 1 can (15 oz) Italian diced tomatoes, undrained
• 1 can tomato paste
• 2 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. Italian seasoning
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 9 no-cook lasagna noodles
• 12 oz. cream cheese
• 2 cups shredded mozzarella cheese, divided
• 2 cups shredded parmesan cheese
• 2 cups shredded Swiss cheese

Details

Preparation time 40mins
Cooking time 95mins

Preparation

Step 1

In a Dutch oven, cook the beef, sausage, onion and garlic until meat is no longer pink; 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 one cup sauce in a greased 9 x 13 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 and Swiss. Spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses and sauce twice. 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.