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
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- 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 : Calories 522 calories, Fat 31g fat (17g saturated fat), Cholesterol 118mg cholesterol, Sodium 1196mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 35g protein.
CREAM CHEESE AND SWISS LASAGNA RECIPE
Make and share this Cream Cheese and Swiss Lasagna Recipe recipe from Food.com.
Provided by Pinay0618
Categories < 4 Hours
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- 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 : Calories 668.5, Fat 43.6, SaturatedFat 22.1, Cholesterol 152.3, Sodium 1518, Carbohydrate 26.2, Fiber 2.8, Sugar 8.3, Protein 43.1
SWISS CHEESE LASAGNA
Make and share this Swiss Cheese Lasagna recipe from Food.com.
Provided by Theresa Thunderbird
Categories Meat
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet cook the beef, onion and garlic over medium heat until meat is no longer pink,drain.
- Stir in the water, tomato paste, salt, rosemary and pepper.
- Bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes.
- Meanwhile cook lasagna noodles according to directions.
- In a greased 13x9x2-inch baking dish, layer a third of the meat sauce, noodles and swiss cheese.
- Repeat layers.
- Top with cottage cheese and the remaining swiss cheese, noodles and sauce.
- Sprinkle with mozzarella cheese.
- Cover and bake at 350°F for 30 minutes.
- Uncover and bake 10-15 minutes longer or until bubbly.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 294.5, Fat 13.6, SaturatedFat 6.8, Cholesterol 51.6, Sodium 810.2, Carbohydrate 23, Fiber 2, Sugar 5.6, Protein 20.2
SWISS CHEESE LASAGNA
An old favorite from my mother-in-law's collection, this recipe is now a staple for our family. We like to serve it with garlic bread Caesar salad and coleslaw. -Susan Rourke, Dartmouth, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, cook lasagna noodles according to package directions; drain. In a greased 13-in. x 9-in. baking dish, layer a third of the meat sauce, noodles and Swiss cheese. Repeat layers. Top with cottage cheese and the remaining Swiss cheese, noodles and sauce. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 275 calories, Fat 11g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 596mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
SWISS CHARD LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and cook until golden, about 4 minutes. Add the chard leaves and cook until wilted, about 3 more minutes.
- Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl.
- Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.
CHEESE LASAGNA
An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.
Provided by MOLSON7
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
- In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
- In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
- Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
- Bake 45 minutes, or until cheese is bubbly and top is golden.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 57.6 g, Cholesterol 119.6 mg, Fat 14.4 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 6 g, Sodium 711.1 mg, Sugar 12.3 g
SWISS-CHARD LASAGNA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Heat a large skillet over medium-high heat. Add 2 tablespoons oil, onion, and chard stems. Cook, stirring occasionally, until soft, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate. Wipe skillet; return to medium-high heat. Add remaining 1 tablespoon oil, garlic, and pepper flakes. Cook until fragrant, about 30 seconds. Add tomatoes with juices and simmer, breaking into pieces, until thickened, about 3 minutes. Season with salt.
- Spread 1/2 cup tomato sauce in the bottom of an 8-inch square baking dish. Top with 2 lasagna noodles, 3/4 cup sauce, one-third of chard mixture, and 1 cup cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment-lined foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 minutes. Let cool 20 minutes, then slice and serve.
FRENCH-STYLE LASAGNA
I learned how to make lasagna this way when I worked in France. What makes it French-style is the use of a bechamel (white sauce) instead of ricotta, and Swiss (traditionally Emmental) cheese. Full of great flavor! I always get compliments.
Provided by Melody
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 1h14m
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground beef, onion, green bell pepper, and minced garlic in a large skillet over medium heat; cook and stir until beef is no longer pink, 5 to 8 minutes.
- Melt butter in a saucepan over medium-low heat. Stir in flour; cook for 1 minute. Pour in milk and heavy cream. Cook, stirring frequently, until sauce thickens, about 5 minutes.
- Spread 1/4 of the tomato sauce in the bottom of a 9x13-inch baking dish. Cover with 3 lasagna noodles. Spoon 1/3 of the beef mixture over the noodles. Spread 1/4 of the tomato sauce and 1/3 of the white sauce over the beef mixture. Sprinkle Parmesan cheese, salt, pepper, herbes de Provence, and garlic powder on top. Cover with 1/3 of the Swiss cheese and mozzarella cheese.
- Repeat layers twice, starting with noodles and ending with cheeses.
- Bake lasagna in the preheated oven until top is deeply browned, 30 to 45 minutes.
Nutrition Facts : Calories 490.1 calories, Carbohydrate 29.2 g, Cholesterol 108 mg, Fat 29.2 g, Fiber 1.8 g, Protein 28.2 g, SaturatedFat 16.5 g, Sodium 538.7 mg, Sugar 5 g
SWISS CHARD LASAGNA WITH RICOTTA AND MUSHROOM
Provided by Melissa Clark
Categories Mushroom Pasta Bake Vegetarian High Fiber Dinner Buffet Ricotta Swiss Cheese Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For béchamel sauce:
- Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown). Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf. DO AHEAD: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.
- For swiss chard and mushroom layers:
- Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.
- Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.
- For lasagna:
- Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.
- Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup béchamel over. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel. DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.
- Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.
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