like to fix the chunky meat sauce for this dish the day before, so the flavors can blend. It serves 12, unless you have big eaters who will definitely want seconds.



Cream Cheese and Swiss Lasagna Recipe

Prep: 40 min. + simmering Bake: 55 min. + standing
Yield: 12 Servings

Ingredients
1-1/2 pounds lean ground beef (90% lean)
1 pound bulk Johnsonville® Ground Sausage
1 medium onion, finely chopped
3 garlic cloves, minced
2 cans (15 ounces each) 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

Directions
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° 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.




Nutritional Facts 1 piece equals 522 calories, 31 g fat (17 g saturated fat), 118 mg cholesterol, 1,196 mg sodium, 24 g carbohydrate, 3 g fiber, 35 g protein.



 

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