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Cream Cheese and Swiss Lasagna

I like to fix the chunky meat sauce for this dish the day before, so the flavors can blend. It serves 12, unless you have big eaters who will definitely want seconds. —Betty Pearson, Edgewater, Maryland
  • Total Time
    Prep: 30 min. + simmering Bake: 55 min. + standing
  • Makes
    12 servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 pound bulk Italian sausage
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 no-cook lasagna noodles
  • 12 ounces cream cheese, softened
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 2 cups shredded Parmesan cheese
  • 2 cups shredded Swiss cheese


  • 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.
Nutrition Facts
1 piece: 522 calories, 31g fat (17g saturated fat), 118mg cholesterol, 1196mg sodium, 24g carbohydrate (8g sugars, 3g fiber), 35g protein.
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Average Rating:
  • 650sw55ave
    Jul 18, 2020

    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

  • Vanetia
    Feb 4, 2019

    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!

  • PrplMonky5
    Nov 10, 2017

    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.

  • 2124arizona
    Jul 2, 2017

    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!!

  • dicentra01
    Jun 29, 2017

    I was really hoping my husband would hate 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 :)

  • cynkuen
    Dec 23, 2015

    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.

  • pajamaangel
    Dec 15, 2014

    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!

  • aamundson
    Mar 11, 2013

    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.

  • trippy2
    Dec 22, 2012

    No comment left

  • trcgac
    Nov 12, 2012

    No comment left