Ingredients
1-1/2 pounds lean ground beef (90% lean)1 pound bulk Italian sausage1 medium onion, finely chopped3 garlic cloves, minced2 cans (15 ounces each) tomato sauce1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 can (6 ounces) tomato paste2 teaspoons dried oregano1 teaspoon dried basil1 teaspoon Italian seasoning1/2 teaspoon sugar1/2 teaspoon salt1/4 teaspoon pepper9 no-cook lasagna noodles12 ounces cream cheese, softened2 cups shredded part-skim mozzarella cheese, divided2 cups shredded Parmesan cheese2 cups shredded Swiss cheese
Preparation
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.
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.
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.
