Cream Cheese and Swiss Lasagna

Ingredients

• 1.5 pounds ground beef 90% lean ( )
• 30 ounces tomato sauce canned
• 14 ounces canned tomatoes diced italian undrained canned
• 12 ounces cream cheese softened
• 1 teaspoon basil dried
• 3  garlic clove minced
• 1 pound ground sausage italian johnsonville®
• 1 teaspoon seasoning italian
• 9  lasagne pasta sheets 
• 1 medium onion finely chopped
• 2 teaspoons oregano dried
• 2 cups parmesan shredded
• 2 cups part-skim mozzarella cheese shredded divided
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.5 teaspoon sugar 
• 2 cups swiss cheese shredded
• 6 ounces canned tomatoes canned

Equipment

• baking sheet
• oven
• baking pan
• dutch oven

Directions

1. In a Dutch oven over medium heat, cook the beef, sausage and onion until meat is no longer pink.
2. Add garlic; cook 1 minute longer.
3. 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.
4. 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.
5. 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).
6. Place dish on a baking sheet.
7. Cover and bake at 350° for 45 minutes.
8. Sprinkle with remaining mozzarella cheese.
9. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted.
10. Let stand for 15 minutes before cutting.