Recipe: White Lasagna (using 5 cheeses)

WHITE LASAGNA

8 ounces lasagna noodles
2 pounds ground meat
1 cup chopped celery
3/4 cup chopped onion
1 clove garlic, minced
2 teaspoons basil
1 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup half and half
3 ounces cream cheese
2 cups shredded cheddar cheese
1 1/2 cups shredded Gouda cheese
12 ounces creamy style cottage cheese
1 egg, beaten
12 ounces mozzarella cheese

Cook lasagna noodles according to package directions. Drain and set aside.

Preheat oven to 375 degrees F.

In a skillet cook the meat, celery, onion and garlic until meat is browned; drain.

Stir in basil, oregano, salt, and Italian seasoning. Add half and half and cream cheese. Cook until cheese melts.

Add cheddar and gouda cheese. Heat until all is melted.

Stir in cottage cheese and egg.

Layer half the noodles in a 13x9-inch pan. Top with 1/2 the meat mixture, 1/2 of the mozzarella, repeat layer.

Bake uncovered at 375 for 30 to 35 minutes.

Source: Jerri Lynn Miller