Cream Cheese and Swiss Lasagna (TOH)

Cream Cheese and Swiss Lasagna (TOH)
Cream Cheese and Swiss Lasagna (TOH)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    lbs ground beef

  • 1-lb bulk italian sausage

  • 1

    medium onion chopped

  • 3

    garlic cloves minced

  • 2

    cans (15oz each) tomato sauce

  • 1

    can (14-1/2oz) italian diced tomatoes undrained

  • 1

    can (6oz) tomato paste

  • 2

    t dried oregano

  • 1

    t dried basil

  • 1

    t italian seasoning

  • 1/2

    t sugar

  • 1/2

    t salt

  • 1/4

    t pepper

  • 9

    no cook lasagna noodles

  • 12

    oz cream cheese

  • 2

    c shredded mozzarella cheese divided

  • 2

    c shredded parmesan cheese

  • 2

    c shredded swiss cheese

Directions

In a dutch oven cook beef, sausage, onion over medium heat until meat is no longer pink. Add the garlic and cook 1 minute longer. Drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, italian seasoning, sugar, salt, pepper. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Spread 1c sauce in a greased 13x9 baking dish. Top with 3 noodles. Drop 1/3 of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2c mozzarella and 2/3c of each parmesan and swiss cheese; spoon 1/3 of the remaining sauce over top. Repeat with layer of noodles, cheeses, and sauce twice (dish will be full). Place dish on baking sheet. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle with remaining mozzarella. Bake uncovered for 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.

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