Rasband Lasagna

1 ½ pounds Italian sausage 1 large onion, finely chopped 3 garlic cloves, minced 2 - 15 ounce cans tomato sauce 4-5 fresh tomatoes, diced 2 teaspoons dried oregano 1 teaspoon dried basil 1 teaspoon Italian seasoning ½-1 teaspoon salt ¼ teaspoon pepper 12-15 lasagna noodles 8 ounces cream cheese, softened ¼ teaspoon nutmeg 2 tablespoons milk 1 egg 2 cups shredded part-skim mozzarella cheese ½ cup shredded Parmesan cheese 2 cups shredded Swiss cheese

Fill a large pot with water and bring to a boil. Cook lasagna noodles for 8 minutes. They should not be fully cooked (They will finish cooling later in the oven). Drain and set aside, making sure to spray with a little olive oil so that the noodles do not stick together. While cooking the pasta, 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. Mix cream cheese, nutmeg, milk and egg together until smooth and add salt and pepper to taste. In a medium size bowl mix Swiss, parmesan and mozzarella cheeses together. Spread 1 cup sauce in a greased 13 x 9 baking dish. Top with 4-5 noodles. Drop a third of the cream cheese mixture by teaspoonfuls over the top. Spoon a third of the remaining sauce over the top. Sprinkle with a little more than 1 cup of cheese. Repeat with layers of noodles, cheese sauce, tomato sauce and cheeses twice. Place dish on a baking sheet. Cover and bake at 350° for 30-40 minutes, or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.