White Lasagna

By june

Ingredients

• 1 lb ground beef
• 1 cup finely chopped celery
• 1 cup finely chopped onion
• 1 garlic clove, minced
• 1 cup half-and-half
• 1 pkg (3 oz) cream cheese, cubed
• 2 tsps dried basil
• 1 tsp dried oregano
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups (8 oz) shredded cheddar cheese
• 1 pkg (7 oz) Gouda cheese, shredded
• 2 cups (16 oz) 4% cottage cheese
• 1 egg, lightly beaten
• 8 oz lasagna noodles, cooked and drained
• 12 oz sliced or 3 cups (12 oz) shredded part-skim mozzarella cheese
• Minced fresh parsley

Details

Servings 14

Preparation

Step 1

In a large skillet, cook the ground beef, celery and onion over medium heat until meat is no longer pink. Add the garlic; cook 1 minute or until garlic is tender; drain. Stir in the cream, cream cheese, basil, oregano, Italian seasoning, salt and pepper; cook and stir over low heat until blended.
Gradually add cheddar and Gouda cheeses, stirring until cheese is melted; remove from heat. Combine cottage cheese and egg; set aside.
Layer half of the lasagna noodles in a greased 13-in x 9-in baking dish. Top with half of the meat sauce, half of the cottage cheese mixture and half of the mozzarella cheese. Repeat layers with remaining ingredients.
Bake at 375 degrees, uncovered, for 30-35 minutes. Sprinkle with parsley. Let stand 10 minutes before serving.