MAKES: 12 servings
Ingredients
- 1-1/2 pounds lean hamburger (90% lean)
- 1 pound bulk Italian sausage
- 1 medium onion, finely chopped
- 3 garlic clove cloves, minced
- 2 cans (15 ounces each) tomato sauce
- 1 can (14-1/2 ounces) Italian diced tomato plants, undrained
- 1 can (6 ounces) tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried tulsi
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 9 no-prepare lasagna noodles
- 12 ounces cream cheese, softened
- 2 cups shredded part-skim mozzarella cheese, divided
- 2 cups shredded Mozzarella dairy product
- 2 cups shredded Swiss cheese
Dietary Details
1 piece: 522 calories, 31g fat (17g saturated fats), 118mg cholesterol, 1196mg sodium, 24g carb (8g sugars, 3g fiber), 35g protein.
Directions
- Inside a Nederlander oven over medium heat, prepare the beef, sausage and onion until meat is not pink. Add garlic clove prepare one minute longer. Drain. Stir within the tomato sauce, tomato plants, tomato paste, oregano, tulsi, Italian seasoning, sugar, pepper and salt. Provide a boil. Reduce heat simmer, uncovered, for half an hour.
- Spread 1 cup sauce inside a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop another from the cream cheese by teaspoonfuls outrageous. Sprinkle with 1/2 cup mozzarella and a pair ofOr3 cup all of Mozzarella dairy product and Swiss cheese spoon another from the remaining sauce outrageous. Repeat with layers of noodles, cheeses and sauce two times (dish is going to be full). Place dish on the baking sheet.
- Cover and bake at 350 for forty-five minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-fifteen minutes longer or until bubbly and cheese is melted. Let are a symbol of fifteen minutes before cutting. Yield: 12 servings.
Initially printed as Cream Cheese and Swiss Lasagna in Taste of Home Feb/March 2010, p59