Ingredients

• 8oz lasagna noodles
• 1 pound ground beef
• 1 cup finely chopped celery
• 3/4 finely chopped onion
• 2 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cup shredded gouda
• 12 oz mozzerella
• 1 cup shredded cheddar
• 1/2 teaspoon Italian seasoning
• 1 cup light cream (half and half)
• 3 oz cubed cream cheese
• 1 clove garlic, minced
• 1/2 cup white wine
• 1 egg, slightly beaten
• 12 oz creamy style cottage cheese (1 1/2 cups)
• salt and pepper to taste

Directions

1. In a large skillet, cook ground beef, celery, onion, and garlic until meat is browned and veggies are tender. Drain fat.
2. Meanwhile, cook noodles, drain, and set aside.
3. To meat mixture, add basil, oregano, Italian seasoning, salt, and pepper. Add cream and cream cheese. Cook over low heat to melt.
4. Add wine. Gradually add cheddar and goud cheese, stirring constantly until nearly melted. Remove from heat.
5. Mix cottage cheese and egg together. In a greased 13” x 9” x 2” pan, layer half of the noodles. Top with half of the meat sauce, half of the cottage cheese mixture, and half of the mozzerella. Repeat the layers.
6. Bake, uncovered at 375° for 30 to 35 minutes. Let stand for 10 minutes before serving.