- 40 mins
- 85 mins
Ingredients
- 16 ounces lasagna noodles
- 1 teaspoon salt
- 1 lb ground beef (optional)
- 1 cup finely chopped celery
- 3/4 cup chopped onion
- 1 clove minced garlic
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon savory
- 1/4 teaspoon marjoram
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup light cream (or half and half)
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup dry white wine
- 4 oz. cream cheese, cubed
- 8 oz. Smoked gouda cheese, shredded
- 8 oz. Smoked gruyere cheese, shredded
- 8 oz. cream-style cottage cheese ricotta
- 8 oz. ricotta
- 2 oz. parmesan
- 1 large egg, slightly beaten
- 15 oz. can petite diced tomatoes, drained
- 1/2 teaspoons dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 8 oz. mozzarella cheese, shredded
Preparation
Step 1
Preheat oven to 375°F.
In a large pot, add water and 1 teaspoon salt. Bring to a boil. Once boiling, add pasta and cook until al dente. Drain water and set aside.
Place a large skillet on medium high. Brown beef. Add celery, onion and garlic when meat is half done. Drain excess grease.
Place beef mixture back in pan. Cook on medium low heat. Stir in basil, oregano, marjoram, savory, 3/4 teaspoon salt and white pepper.
Add cream cheese and cream. Reduce to low heat and cook until smooth.
Add wine. Slowly add shredded Cheddar, Gouda and gruyere cheeses. Cook until smooth. Add nutmeg.
In a medium bowl, stir together egg, ricotta, and cottage cheese, parmesan, set aside.
In a small bowl, stir together tomatoes, basil, oregano, and salt.
in a 9 X 13 pan, Layer cooked noodles, 1/3 of meat mixture, 1/3 cottage/ricotta cheese,1/3 tomato mixture, 1/4 Mozzarella.
Repeat for each layer until all is used; top with Mozzarella.
Bake on top rack for 45 minutes. Enjoy!