Cream Cheese and Swiss Lasagna
Total TimePrep: 30 min. + simmering Bake: 55 min. + standing
excellent recipe. . everyone who tried this gave it high marks. as usual with my recipes i used more cheese than called for. no complaints though
This was by far the best lasagna recipe ever. I used the no bake lasagna noodles, cream cheese, mozeralla cheese and an Italian blend cheese mixed with philly cream cheese. The flavors were great together and it was not dry at all, usually my top layer is fairly dry. I will definitely keep this recipe in rotation!
This was a pretty good lasagna! I think I overcooked it a bit since the noodles came out mushier than I like. Next time I'll definitely keep the lasagna in the oven for less time. I did two layers were I dropped spoonfuls of cream cheese and one layer were I smeared it. I liked it smeared more, then you don't get a huge glob of it in one bite. I also feel like it could have benefitted from another vegetable... maybe some chopped green pepper? I did cut this recipe in half and used an 8x8 pan, which worked well. Next time I might even cut it into a quarter. Overall a decent recipes which needs a few tweaks.
This lasagna is awesome!! We love how the flavors come together!! We added chopped green peppers and mushrooms to it. Anything with cream cheese in it makes for a tasty dish!!
I was really hoping my husband would hate this..it was time consuming and I remember saying..don't like this.. Told me it was the best he ever had!! Worked great for lunches the next few days as well. Note: I'm a vegetarian so I made one for myself..altered it ..maybe that's why it was so time consuming. Will make this again and again... Thanks for sharing a fabulous recipe. I will think of you when I make it over and over..guess what's for dinner tonight :)
This is my favorite lasagna recipe! It is so decadent that I make it only for Christmas Eve. I usually make 2 of these; one as written and another one a vegetarian version. To make a vegetarian version, I substitute two packages of mushrooms, a chopped carrot and one container of frozen spinach (thawed and drained). I saute the mushrooms with the onions and carrots until most of the moister is evaporated. I also add 1/2 tsp fennel seeds to the sauce because that is what I like about the Italian sausage.
Made this with gluten free pasta and absolutely loved it. I was skeptical at first about the cream cheese and the swiss, but what a hit!
I modified this recipe using mushrooms instead of the meat to make it vegetarian. The different cheeses make it an excellent variation of your typical lasagna.
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