Cream Cheese and Swiss Lasagna

By lkalemba

Ingredients

• Ingredients
• 1-1/2 pounds lean ground beef (90% lean)
• 1 pound bulk Italian sausage
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cans (15 ounces each) Hunt’s® Tomato Sauce
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (6 ounces) 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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Directions
In a Dutch oven over medium heat, 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 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 and Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses and sauce twice (dish will be full). 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.

Yield: 12 servings.