Beef and Swiss Lasagna brings rich layers of flavor together to create a standout pasta bake that’s both comforting and elevated. With a luscious white sauce, melted Gruyère and mozzarella, and savory beef folded into a creamy cottage-cheese mixture, this dish is satisfyingly cheesy and hearty. It’s the perfect way to elevate leftover beef or impress guests with minimal effort. Let’s explore this recipe step by step—it’s easier than it looks and infinitely delicious.
Why You’ll Love Beef and Swiss Lasagna
You’ll love this Beef and Swiss Lasagna because it’s the perfect fusion of creamy, nutty, and savory flavors in a crowd-worthy format. The white sauce—rich from butter, milk, mustard, nutmeg, and garlic—envelopes layers of Beef, cottage cheese, and Gruyère for decadence that doesn’t rely on tomato. Plus, it’s a brilliant way to repurpose holiday beef, feeds a crowd, and reheats beautifully. Pasta-night comfort with a gourmet twist—what’s not to love?
Ingredients
Here’s a refreshed look at your ingredient list:
- 1 lb dry lasagna noodles (about 19–20 strips)
- 1 tsp kosher salt (for pasta water)
- 1 qt whole milk
- 6 Tbsp butter, divided
- 8 oz button mushrooms, sliced
- 1 cup diced sweet onion
- 1 Tbsp minced fresh garlic
- ½ cup all-purpose flour
- 1 tsp kosher salt, divided (adjust if your beef is already salty)
- 1 tsp white pepper, divided
- ½ tsp dry mustard
- A few grinds of fresh nutmeg
- 4 cups thin-sliced beef, cut into 1 inch pieces (approx. 1½ lbs), divided
- 32 oz tub country style cottage cheese (or two 16 oz tubs)
- 2 whole eggs plus 1 egg yolk
- 1 cup grated Parmesan cheese
- 12 oz block Gruyère Swiss cheese, shredded (about 3 cups), divided
- ¼ cup chopped fresh flat-leaf parsley
- 2 cups shredded mozzarella
Step-by-Step: How to Make Beef and Swiss Lasagna
- Prep: Butter or spray a 9×13×4 inch baking dish. Preheat oven to 375 °F (190 °C).
- Cook noodles: Boil water with 1 tsp kosher salt. Add noodles and cook for only 5 minutes—they’ll remain stiff but pliable. Drain and rinse with cold water; keep until using.
- Heat milk: Warm 1 qt of milk in a saucepan until hot, but don’t let it boil.
- Sauté mushrooms: In a separate saucepan, melt 2 tablespoons of butter over medium-high heat and add the mushrooms to cook.
- Sauté onions & garlic: Add remaining 4 Tbsp butter to the same pan. Sauté onions for ~4 minutes until translucent, then add garlic and cook 1 more minute.
- Cook roux: Sprinkle in the flour and stir continuously for about 3 minutes to form a smooth roux.
- Add milk: Gradually whisk hot milk into the roux in three stages—first a thick paste, then smoother, then a creamy sauce. Reduce heat to low.
- Season: Mix in ½ tsp kosher salt, ½ tsp white pepper, dry mustard, and a few grinds of nutmeg. Remove from heat.
- Layer base sauce: Pour 1 cup of white sauce into prepared pan.
- Finish sauce: Stir mushrooms into the remaining sauce.
- Combine filling: In a large bowl, mix half the beef, all cottage cheese, eggs + yolk, Parmesan, half the Gruyère, parsley, remaining ½ tsp white pepper, and remaining salt (omit if beef is salty).
- Assemble—first layer: Drain noodles again. Layer 4 noodles over base sauce, overlapping. Spread half the cottage-cheese mixture, then another 4 noodles.
- Second layer: Spread 1/3 of the remaining sauce, half remaining beef, and half remaining Gruyère on top. Add 4 more noodles.
- Third layer: Spread rest of cottage-cheese mixture, top with another 3–4 noodles (reserve 4 for top), then another 1/3 sauce, remaining beef, remaining Gruyère, and top with final 4 noodles.
- Top it off: Spread last of the sauce over noodles, then sprinkle shredded mozzarella evenly.
- Bake: Bake for 40 minutes. Remove from oven and let rest for 20 minutes after baking to allow it to firm up for easy slicing. Cut into 3×4 grid for 12 servings.
Helpful Tips
- Undercook noodles lightly—this ensures they absorb sauce as it bakes and don’t become soggy. Overcooked noodles lead to a watery lasagna.
- Let it rest for 20 minutes after baking so the lasagna sets and slices cleanly.
- Room temp layers work: Sauces and fillings can be at room temperature during assembly—no need to keep everything piping hot.
- Salt wisely: Because beef may be salty, taste your filled layers before adding extra salt.
Substitutions And Variations
- Substitute ricotta for cottage cheese—drain excess moisture first, and reduce quantity slightly.
- Use no-cook lasagna noodles—though I haven’t tested it, you’ll likely need extra sauce and longer bake time.
- Swap Gruyère for Swiss or fontina—though Gruyère’s nutty flavor is ideal.
- Add vegetables like spinach or roasted peppers for extra color and nutrients.
- For a meatier version, mix in diced cooked chicken or turkey along with the beef.
Storage Instructions
- Refrigerator: Cover lasagna tightly; store up to 3 days.
- To reheat: Warm individual portions in the microwave or cover the entire dish with foil and heat in a 350°F oven until hot.
- Freeze? Not ideal due to dairy—cream sauce can separate. But thawed leftovers may reheat best with a splash of milk or sauce and gentle warming.
Nutritional Information
The original Beef and Swiss Lasagna recipe from A Family Feast provides nutritional values per serving (12 servings): approximately 583 calories, with 24.4 g fat (12.8 g saturated) (afamilyfeast.com).
Serving Suggestions
Serve this hearty lasagna with:
- A bright green salad or steamed broccoli to balance richness.
- Garlic bread or crusty baguette to mop up any leftover sauce.
- A pinch of fresh parsley or cracked black pepper on top for a finishing flourish.
Frequently Asked Questions About Beef and Swiss Lasagna
Q: Can I assemble in advance?
A: Absolutely. You can build the lasagna, refrigerate it, and bake later. Bring it to room temp (~30 minutes) before baking for even cooking (afamilyfeast.com).
Q: How do I store leftovers?
A: Cover the dish with plastic wrap and refrigerate for up to 3 days. Gently reheat in the microwave or oven until heated all the way through (afamilyfeast.com).
Q: Can I freeze this lasagna?
A: Freezing is possible, but the dairy-heavy sauce may separate. If you do freeze, thaw fully and reheat gently, maybe with extra milk or sauce to help recombine (afamilyfeast.com).
Q: Is another Swiss cheese okay instead of Gruyère?
A: While possible, Gruyère offers a uniquely nutty flavor that makes the dish special. Substituting may change the character—recommended to keep Gruyère if you can (afamilyfeast.com).
Q: What about using ricotta instead of cottage cheese?
A: You can, but ricotta is wetter and heavier. Drain excess moisture and reduce the amount used. Texture and moisture may differ (afamilyfeast.com).
Conclusion
Thank you so much for exploring this Beef and Swiss Lasagna recipe! I truly enjoy how creamy, flavorful, and satisfying this dish is—perfectly combining comfort and elegance. I hope building and baking this lasagna brings as much joy to your kitchen as it does to mine. It’s warming, wonderfully cheesy, and surprisingly simple—plus it feeds a crowd. Enjoy every delicious bite, and happy cooking! Thanks for being part of our food loving community—may your meals be flavorful and your home filled with good nourishment and warmth.
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Beef and Swiss Lasagna
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
Beef and Swiss Lasagna is a creamy, cheese-packed twist on the classic pasta dish—featuring layers of Gruyère, cottage cheese, and tender beef in a luscious white sauce. It’s a delicious make-ahead meal that’s perfect for family dinners and holiday leftovers.
Ingredients
1 lb lasagna noodles
1 tsp kosher salt (for pasta water)
1 qt whole milk
6 Tbsp butter, divided
8 oz mushrooms, sliced
1 cup diced sweet onion
1 Tbsp minced garlic
½ cup all-purpose flour
1 tsp kosher salt, divided
1 tsp white pepper, divided
½ tsp dry mustard
A few grinds fresh nutmeg
4 cups thinly sliced beef (about 1½ lbs), divided
32 oz cottage cheese
2 eggs + 1 egg yolk
1 cup grated Parmesan
12 oz shredded Gruyère cheese, divided
¼ cup chopped parsley
2 cups shredded mozzarella
Instructions
- Prep: Butter or spray a 9×13×4 inch baking dish. Preheat oven to 375 °F (190 °C).
- Cook noodles: Boil water with 1 tsp kosher salt. Add noodles and cook for only 5 minutes—they’ll remain stiff but pliable. Drain and rinse with cold water; keep until using.
- Heat milk: Warm 1 qt of milk in a saucepan until hot, but don’t let it boil.
- Sauté mushrooms: In a separate saucepan, melt 2 tablespoons of butter over medium-high heat and add the mushrooms to cook.
- Sauté onions & garlic: Add remaining 4 Tbsp butter to the same pan. Sauté onions for ~4 minutes until translucent, then add garlic and cook 1 more minute.
- Cook roux: Sprinkle in the flour and stir continuously for about 3 minutes to form a smooth roux.
- Add milk: Gradually whisk hot milk into the roux in three stages—first a thick paste, then smoother, then a creamy sauce. Reduce heat to low.
- Season: Mix in ½ tsp kosher salt, ½ tsp white pepper, dry mustard, and a few grinds of nutmeg. Remove from heat.
- Layer base sauce: Pour 1 cup of white sauce into prepared pan.
- Finish sauce: Stir mushrooms into the remaining sauce.
- Combine filling: In a large bowl, mix half the beef, all cottage cheese, eggs + yolk, Parmesan, half the Gruyère, parsley, remaining ½ tsp white pepper, and remaining salt (omit if beef is salty).
- Assemble—first layer: Drain noodles again. Layer 4 noodles over base sauce, overlapping. Spread half the cottage-cheese mixture, then another 4 noodles.
- Second layer: Spread 1/3 of the remaining sauce, half remaining beef, and half remaining Gruyère on top. Add 4 more noodles.
- Third layer: Spread rest of cottage-cheese mixture, top with another 3–4 noodles (reserve 4 for top), then another 1/3 sauce, remaining beef, remaining Gruyère, and top with final 4 noodles.
- Top it off: Spread last of the sauce over noodles, then sprinkle shredded mozzarella evenly.
- Bake: Bake for 40 minutes. Remove from oven and let rest for 20 minutes after baking to allow it to firm up for easy slicing. Cut into 3×4 grid for 12 servings
Notes
Undercooked noodles finish baking in the oven, absorbing sauce perfectly. Resting before slicing is key to clean portions.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 583
- Carbohydrates: 32g
- Protein: 32g