Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds lean ground beef (90% lean)

  2. 1 pound bulk Italian sausage

  3. 1 medium onion, finely chopped

  4. 3 garlic cloves, minced

  5. 2 cans (15 ounces each ) tomato sauce

  6. 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

  7. 1 can (6 ounces) tomato paste

  8. 2 teaspoons dried oregano

  9. 1 teaspoon dried basil

  10. 1 teaspoon Italian seasoning

  11. 1/2 teaspoon sugar

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon pepper

  14. 9 no-cook lasagna noodles

  15. 12 ounces cream cheese, softened

  16. 2 cups shredded part-skim mozzarella cheese, divided

  17. 2 cups shredded Parmesan cheese

  18. 2 cups shredded Swiss cheese

Instructions Jump to Ingredients ↑

  1. In a Dutch oven 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 minutes. 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 and Swiss; 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 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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