Cream Cheese and Swiss Lasagna

(Courtesy of Taste of Home)

Ingredients:
1 1/2 lbs. lean ground beef (90% lean)
1 lb. bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, minced
2 cans (15 oz. each) tomato sauce
1 can (14 1/2 oz.) Italian diced tomatoes, undrained
1 can (6 oz.) tomato paste
2 tsp. dried oregano
1 tsp. dried basil
1 tsp. Italian seasoning
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
9 no-cook lasagna noodles
12 oz. cream cheese, softened
2 c. shredded part-skim mozzarella cheese, divided
2 c. shredded Parmesan cheese
2 c. shredded Swiss cheese

Directions:
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 9x13 inch 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 degrees 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.