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Seriously the Best Lasagna

I’m convinced that the best Lasagna recipe has not yet circulated around Pinterest.  I found this recipe in a Taste of Home magazine, and after making it once and I haven’t made another lasagna recipe since.  My husband calls it GLOAT, or the “Greatest Lasagna of All Time”.  It really is the best.  I’m not exaggerating when I say that we have no desire to ever order lasagna from a restaurant because I can make a better one at home.

My kids don’t eat many things, but they chow down on this!

 

Look at those tall, mouth-watering layers!

It’s meaty, cheesy, flavorful, and so filling!  The cream cheese compliments the other ingredients perfectly.  I love that it calls for part hamburger and part Italian sausage, because the sausage gives it a boost of extra flavor.

We always have leftovers, and it tastes just as good the next night.

{SERIOUSLY THE BEST LASAGNA}
From Taste of Home, originally titled “Cream Cheese and Swiss Lasagna”
Yield: 12 servings
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 lasagna noodles, cooked
12 oz. cream cheese, softened
2 cups shredded part-skim mozzarella cheese, divided
2 cups shredded Parmesan cheese
2 cups shredded Swiss cheese
In a large frying pan or dutch oven over medium heat, cook the beef, sausage, onion and garlic until meat is no longer pink; 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 and Swiss; spoon a third of the remaining sauce over the top.  Repeat layers of noodles, cheese 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 15 minutes before serving.
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There’s not much more to say than that this lasagna is seriously the best!  I hope you think so too!  I’d love to hear what you think when you make it!Do you have a favorite lasagna recipe?

Reader Interactions

Comments

  1. I have always shied away from lasagna recipes because of the ricotta, but because this one uses cream cheese instead, I think I'm game. Thanks!

  5. This looks fantastic. Love all the meat in it! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

  9. You mention in the directions to add tomato sauce and tomatoes, but they are not listed in the ingredients. Also, is the listing of two cans of 15 oz. tomato paste correct, or should it be tomato sauce? Thank you so much for sharing this!
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