Lasagna, my way.

I have NEVER been a lasagna fan. I remember growing up I once ate lasagna at school, it did not sit well and I think there may have been some vomiting involved (hope no one is offended by my bodily functions talk, I am a nurse you know, we talk about this stuff over lunch!) So my step-mom PJ made lasagna soon thereafter and I refused to eat it, I told her of my dislike, yet she made me try a bite, not good. Not that it was bad lasagna, she was a great cook, but I just had it in my mind that I did NOT like it. So ensued years of not eating lasagna. I think I had an aversion to the ricotta cheese, I have a thing with chunky cheese, EWWW. I have realized the older that I have gotten my tastes have changed evolved (sounds more sophisticated, right?) alas, I stumbled across this recipe in a taste of home magazine and thought that it sounded good, no ricotta and how can you go wrong with cream cheese?! I soon attempted this recipe, man it was good! Phil really liked it and declared it amazing. I am so glad he likes my cooking, now I wish he would start eating vegetables! So here is the recipe, I hope you like it as much as we do.

Cream Cheese and Swiss Lasagna

1lb lean ground beef
1lb Italian sausage
1 small onion, finely chopped
3 garlic cloves, minced
2 cans (15oz. each) tomato sauce
1 can (14 oz) Italian diced tomatoes
1 can (6oz) tomato paste
2 tsp. dried oregano
1 tsp dried basil
1 tsp Italian seasoning
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper

9 no-cook lasagna noodles
12 oz cream cheese
1 packet good seasons Italian dressing  mix
2 cups shredded mozzarella
2 cups shredded Parmesan cheese
2 cups shredded Swiss cheese

In a dutch oven over medium heat cook the beef, sausage, onion and garlic until meat is no longer pink. Drain meat. Stir in the tomato sauce, diced tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring sauce to a boil, reduce heat and simmer for 30 minutes.

Beat cream cheese and good seasons Italian dressing mix until well mixed, set aside.
Spread 1 cup of sauce into the bottom of a greased 9x13 baking dish. Top sauce with 3 of the lasagna noodles. Drop a third of the cream cheese mixture by teaspoons full over the noodles, spread as evenly as you can. Sprinkle a 1/2 cup mozzarella, and 2/3 cup of the Swiss and Parmesan. Spread 1/3 of the remaining sauce over the top. Repeat with a layer of noodles, cream cheese, shredded cheeses and sauce until dish is full. Place dish on a baking sheet, since it may bubble over.

Cover and bake @ 350 for 45 minutes. Sprinkle with remaining mozzarella, bake uncovered for 10-15 minutes longer or until cheese is bubbly and melted. Let stand 15-30 minutes before serving, otherwise it will fall apart ( I learned the hard way!)

Enjoy!