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White Sauce Lasagna

White Sauce Lasagna
I love to cook—and I love this recipe! Its one-of-a-kind taste is a delicious change of pace from "regular" lasagna.—James Hospodka, Omaha, Nebraska
14-16 ServingsPrep: 25 min. Bake: 30 min. + standing

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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

  • 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,
© Taste of Home 2013

2 of 2

White Sauce Lasagna (continued)

Directions (continued)

  • 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 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.
  • Bake at 375°, uncovered, for 30-35 minutes. Sprinkle with
  • parsley. Let stand for 10 minutes before serving. Yield: 14-16
  • servings.
Nutrition Facts: 1 serving (1 piece) equals 329 calories, 19 g fat (12 g saturated fat), 87 mg cholesterol, 526 mg sodium, 15 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013