Vamp Penny's White Lasagna

Ingredients:

• 1 package (9 ounces) “no cook” lasagna noodles
• 1 pound ground beef
• 1 cup celery, finely chopped
• ¾ cup yellow onion, finely chopped
• 1 clove garlic, minced
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• ¾ teaspoon salt
• 1/2 teaspoon pepper
• ½ teaspoon Italian herb seasoning
• 1 cup light cream
• 3 ounces cream cheese, cubed, at room temperature
• ½ cup dry white wine
• 2 cups shredded white cheddar cheese
• 1 ½ cups shredded gouda cheese (not smoked)
• 1 ½ cups cottage cheese
• 1 egg, slightly beaten
• 12 ounces sliced mozzarella cheese
• Italian breadcrumbs mixed with grated parmesan for sprinkling

Directions:

Preheat oven to 375°.

In large skillet over medium-high heat, sauté ground beef, celery, onion and garlic until meat is browned and vegetables are tender, about 10 minutes. Drain off fat from skillet. Stir in basil, oregano, salt, pepper, and Italian herb seasoning. Set aside.

In a medium-large pot over low heat, heat cream and cream cheese. Stir until cheese is melted.

Gradually add wine, stirring constantly.

Slowly alternate adding cheddar and gouda cheeses, stirring until cheese is nearly melted; remove from heat. Stir together cottage cheese and egg, mixing well.

In a 13”x9” baking dish, place one layer of noodles. Add some of the meat sauce, then the cottage cheese mixture, then the mozzarella.

Repeat layers.

Top with breadcrumb/parmesan mixture. Bake for 35 – 40 minutes, until top is browned and cheese is bubbling. Let stand 10 minutes before serving.

Serve with green salad for dinner and finish with a fruit salad for dessert since it’s so rich!