Ingredients
1 pound ground beef1 cup finely chopped celery1 cup finely chopped onion1 garlic clove, minced1 cup half-and-half cream3 ounces cream cheese, cubed2 teaspoons dried basil1 teaspoon dried oregano1/2 teaspoon Italian seasoning1/2 teaspoon salt1/2 teaspoon pepper2 cups shredded cheddar cheese7 ounces shredded Gouda cheese2 cups 4% cottage cheese1 large egg, lightly beaten8 ounces lasagna noodles, cooked and drained12 ounces sliced or 3 cups shredded part-skim mozzarella cheeseMinced fresh parsley
Preparation
In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic. Cook for 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 13x9-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°, uncovered, for 30-35 minutes. Sprinkle with parsley. Let stand for 10 minutes before serving.
