Cream Cheese and Swiss Lasagna
1.5 lbs lean ground beef (I used turkey) 1 lb Italian sausage (I used turkey sausage)
1 med finely chopped onion 3 garlic cloves, minced
30 oz tomato sauce 14.5 oz Italian diced tomatoes, undrained
6 oz. tomato paste 2 tsp oregano
1 tsp basil 1 tsp. italian seasoning
1/2 tsp sugar 1/2 tsp salt
1/4 tsp pepper 9 no cook lasagna noodles
12 oz cream cheese, softened 2 c. shredded mozzarella
2 c shredded cheddar 2 c shredded swiss
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 min.
Spread 1 c sauce in a greased 13 x 9 baking dish. Top with three noodles. Drop a third of cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 c mozzarella and 2/3 c each of swiss and cheddar; 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 @ 350 for 45 min. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 min longer or until bubbly and cheese is melted. Let stand for 15 min before cutting.