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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 14 |
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I love to cookand I love this recipe! Its one-of-a-kind taste is a delicious change of pace from regular lasagna.James Hospodka, Omaha, Nebraska Ingredients:
1 pound ground beef |
1 cup finely chopped celery |
1 cup finely chopped onion |
1 garlic clove, minced |
1 cup half-and-half cream |
1 package (3 ounces) cream cheese, cubed |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1/2 teaspoon italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups (8 ounces) shredded cheddar cheese |
7 ounces shredded gouda cheese |
2 cups (16 ounces) 4% cottage cheese |
1 egg, lightly beaten |
8 ounces lasagna noodles, cooked and drained |
12 ounces sliced or 3 cups (12 ounces) shredded part-skim mozzarella cheese |
minced fresh parsley |
Directions:
1. 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.
2. Gradually add cheddar and Gouda cheeses, stirring until cheese is melted; remove from heat. Combine cottage cheese and egg; set aside.
3. Layer half of the lasagna noodles in a greased 13-in. x 9-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.
4. Bake at 375°, uncovered, for 30-35 minutes. Sprinkle with parsley. Let stand for 10 minutes before serving. Yield: 14-16 servings.
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