- 40 mins
- 95 mins
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
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.