Monday, April 4, 2011

Cream Cheese and Swiss Lasagna

John dubbed this his favorite lasagna. I may have to agree. The flavor was really good.


Recipe from: Taste of Home

  • 1/2 pounds lean ground beef (90% lean)
  • 1/2 pound bulk Italian sausage
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • Spaghetti sauce, I used about 5 cups
  • 15 lasagna noodles, cooked
  • 12 ounces cream cheese, softened
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 2 cups shredded Parmesan cheese
  • 2 cups shredded Swiss cheese

  • In a Dutch oven over medium heat, cook the beef, sausage, onion and garlic until meat is no longer pink; drain.
  • 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. Spinkle on some meat. 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, meats and sauce twice (dish will be full).
  • 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.


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