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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"
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Ingredients

1 h 40 m servings
Original recipe yields 12 servings

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Directions

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  1. 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.
  2. Meanwhile, cook lasagna noodles according to package directions; drain. In a greased 13-in. x 9-in. x 2-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. Repeat layers. Top with cottage cheese and the remaining Swiss cheese, noodles and sauce. Sprinkle with mozzarella cheese.
  3. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

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Reviews

Read all reviews 9
  1. 13 Ratings

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Most helpful positive review

This lasagna is exceptionally good and deserves more than 5 stars. I didn't precook the lasagna noodles, but compensated by adding an extra 1/3 cup water to the sauce and extending the covered c...

Most helpful critical review

This was an acceptable lasagna, but not good enough to make again. The directions for this recipe are extremely confusing. For example, it says to add the remaining swiss cheese at two differe...

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This lasagna is exceptionally good and deserves more than 5 stars. I didn't precook the lasagna noodles, but compensated by adding an extra 1/3 cup water to the sauce and extending the covered c...

I have made this recipe several times for various guests (adults and kids), and have always gotten rave reviews. This is a very pleasant change from regular lasagna, and it's not as heavy either...

this is a really good choice.. I added an extra 1/3 of a cup of water and extended the covered cook time to 1 hour. I also cut the onion down to 1/2 of a large white oninon.

I'd give this 4-1/2 if I could. It was good lasagna, but not something that stood out. I'll probably make it again. I added fresh mushrooms and fresh basil to the sauce, and 2 cups cheese on ...

amazingly EZ! The directions are a little confusing @ the end but it still turned out great! I subsituted the beef for turkey for a healthier/cheaper alternative.

Fantastic recipe! I added roasted eggplant and subtituted jarred sauce for the water. The rosemary adds a wonderful flavor to this hearty dish!

This recipe is almost identical to the one my mom used when I was a kid. I love the flavor the swiss cheese adds to the lasagna.

This was an acceptable lasagna, but not good enough to make again. The directions for this recipe are extremely confusing. For example, it says to add the remaining swiss cheese at two differe...

This is a good version of lasagna and should taste pretty good....unfortunately I misread the ingredients and ended up with runny sauce. But I will definately try again because it was good even...