8 lasagna noodles, uncooked
1-1/2 pounds ground round
1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 cup half-and-half
3 ounces cream cheese, softened
1/2 cup dry white wine
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) shredded gouda cheese
12 ounces small-curd cottage cheese
1 large egg, lightly beaten
2 cups (8 ounces) shredded mozzarella cheese
Cook noodles according to package directions, drain and set aside.
Cook ground beef and the next 3 ingredients in a large skillet, stirring until meat crumbles, drain.
Stir in basil and next 5 ingredients. Stir in wine and cheddar and gouda cheeses; cook, stirring constantly until cheeses melt. Set aside.
Combine cottage cheese and egg, set aside.
Arrange half of noodles in a lightly greased 13 x 9 x 2-inch baking dish, top with half each of meat mixture, cottage cheese mixture and mozzarella cheese.
Repeat layers with remaining meat mixture, cottage cheese mixture and mozzarella cheese.
Bake uncovered at 350° F. for 40 minutes.
Let stand 10 minutes before serving.
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