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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This was the first meal I cooked and served to company about 25 years ago. I got the recipe originally from Better Homes & Gardens in 1978 from an article about men who cook. This lasagna intrigued me since it was the first time I had thought about lasagna without a tomato based sauce. This freezes well. I have used both white and orange colored cheddar for this. I don't remember who Al Brown was but thanks Al Brown, where ever you are! Ingredients:
8 ounces lasagna noodles |
1 lb extra lean ground beef |
1 cup finely chopped celery |
3/4 cup finely chopped onion |
1 garlic clove, minced |
2 teaspoons basil, crushed |
1 teaspoon oregano |
1/2 teaspoon black pepper |
3/4 teaspoon salt |
1/2 teaspoon italian seasoning |
1 cup light cream |
4 ounces cream cheese, cubed |
1/2 cup dry white wine |
2 cups shredded cheddar cheese |
1 1/2 cups shredded gouda cheese |
1 1/2 cups cream-style cottage cheese |
1 egg, slightly beaten |
12 ounces part-skim mozzarella cheese, shredded |
Directions:
1. Cook noodles according to package directions, drain and set aside.
2. In a skillet cook beef, celery, onion, and garlic till meat is browned and vegetables are tender. Drain off fat if any, and wipe out the pan.
3. To the meat in the pan add the seasonings, cream, and cream cheese. Cook and stir over low heat to melt the cheese.
4. Stir in wine. Gradually add cheddar and gouda cheese, stirring and heating till cheese is nearly melted; remove from heat.
5. Stir together egg and cottage cheese.
6. Layer half the noodles in a greased 13x9 baking dish. Top with half the meat sauce, half the cottage cheese, and half the mozzarella cheese. Repeat the layers.
7. Bake uncovered in a 375 F oven for 30 to 35 minutes. Let stand 10 minutes before serving. Makes about 12-16 servings.
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