Cream Cheese And Swiss Lasagna Recipe - cooking recipe

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

Preparation

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.
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.
Cover and bake at 350\u00b0 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.