Cream Cheese And Swiss Lasagna Recipe

Name: Cream Cheese And Swiss Lasagna Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 ounce) 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

Servings: persons

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 1/2 ounce) 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

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 350u00b0 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.

2306

kcal

Calories

110

Fat

208

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 lbs lean ground beef (90% lean), 1 lb bulk Italian sausage, 1 medium onion, finely chopped, 3 garlic cloves, minced, and more.

Yes, Cream Cheese And Swiss Lasagna Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Cheese And Swiss Lasagna Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions