Cream Cheese And Swiss Lasagna Recipe

• 1 1/2 lbs lean ground beef (90% lean)
• 1 lb bulk Italian sausage
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 (15 ounce) cans tomato sauce
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
• 1 (6 ounce) can 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

1. 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.
2. 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.
3. Cover and bake at 350u0b0 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.

lean ground beef, italian sausage, onion, garlic, tomato sauce, italianstyle diced tomatoes, tomato paste, oregano, basil, italian seasoning, sugar, salt, pepper, noodles, cream cheese, mozzarella cheese, parmesan cheese, swiss cheese

Taken from www.food.com/recipe/cream-cheese-and-swiss-lasagna-recipe-468335 (may not work)