Saturday, July 31, 2010


I tried this lasagna recipe the other day, and was somewhat skeptical about the cream cheese, but oh my goodness, from now on, I refuse to make lasagna without it.

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.

1 comment:

  1. Thanks for your visit at Pook and Bug.
    I usually use ricotta in lasagna, and sometimes cottage cheese. I'd suppose the cream cheese would provide a good creaminess. I'm more skeptical about cheddar and swiss in there!

    And, I never buy no-cook noodles- I just don't cook my noodles. If you have some time to let it sit it'll be fine, might add a bit more liquid.