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Mom’s White Lasagna

My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks—tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. —Janet Wing, Minot, North Dakota
  • Total Time
    Prep: 30 min. Bake: 40 min. + standing
  • Makes
    12 servings


  • 9 lasagna noodles
  • 1 pound bulk Italian sausage
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup white wine
  • 1 cup half-and-half cream
  • 3 ounces cream cheese, cubed
  • 1/4 cup minced fresh basil
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1 teaspoon pepper
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 cups shredded white cheddar cheese
  • 1-1/2 cups 2% cottage cheese
  • 3/4 pound fresh mozzarella cheese, sliced
  • 1-1/2 cups shredded Gouda cheese
  • Optional: Additional minced fresh basil and oregano


  • Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
  • Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles.
  • In a small bowl, combine egg, cheddar and cottage cheese.
  • In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese.
  • Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.

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  • DJ
    Jan 6, 2021

    Made today; so tasty ! Love all the savory flavors that come thru in this dish. Made a few adjustments. Substituted ricotta for the cottage cheese and vegetable broth for the the white wine. One change I wasn't expecting to make was the use of "no boil" lasagna noodles. Purchased at Trader Joe's not knowing they were that type. Placed a small amount of the meat mixture and the ricotta-cheddar-egg mixture below the first layer of noodles to give some added moisture just in case. The noodles were tender so don't think it makes a difference on the style used.. I did see a non-gluten lasagna noodle in a grocery store. Think I will try with the non-gluten noodle next time. I'm good with regular lasagna noodles but sometimes do like to limit my gluten intake. Try the recipe, think you will like it !

  • Elaine
    Dec 25, 2020

    I just made this and it was AMAZING! My husband always puts sauce on Italian dishes and he loved it and said it didn't need sauce (or anything else). For those expressing concern about the healthfulness of the recipe I made some changes to the recipe because I'm a vegetarian. I used Gardein brand Italian sausage (the nine ounce package was enough), cooked the sausage in a tablespoon of oil, and saved the liquid to sauté the vegetables in (put the sausage aside and chop it while cooking the vegetables; veggie meats tend to absorb liquid so you add it after the vegetables are cooked and the cream cheese is melted). My husband didn't know if he should buy white or whole wheat noodles and bought both, so I did a row of each, and one of mixed. It makes no difference to the outcome and whole wheat has less calories and carbs and is much healthier. The flavors were amazing and the gouda on top brings out all the other flavors. This recipe is definitely a keeper.

  • JackieK162
    Dec 16, 2020

    Haven’t made it but sounds good. Might use chicken and some mushrooms. Nice alternative to the typical lasagna with red sauce.

  • Michael
    Dec 16, 2020

    I used Dreamfield's noodles which have fiber in them. I normally do when I make Lasagna. I mixed some ground beef in with the sausage, and I can see where chicken would also work well.

  • Kat
    Dec 16, 2020

    Can’t wait to try it!

  • Colly
    Nov 22, 2020

    This sounds so good. I think I'll try it with chicken or maybe imitation crab meat instead of the sausage.

  • cpldutch
    Nov 17, 2020

    Great as written. Dharma keep your opinion to yourself if you didn't make it you are not the authority of what I might want to eat!

  • Dharma
    Aug 21, 2020

    I’m giving this 4 stars so as not to mess up the ratings on a recipe I haven’t made. But before making this you should know that a 3”x3”x1.5” piece of this lasagna (12 servings per baking dish) has well over 400 calories & 27g of fat, with almost no fiber & almost no vegetables. Most people will get 8 servings or less from this dish, which boosts it to at least 600 calories. This isn’t even suitable for special occasions, it’s so unhealthy.

  • leney1957
    Apr 28, 2020

    This looks delicious. Do you think I could substitute ricotta cheese for the cottage cheese? Same amounts?

  • Pamela
    Jan 11, 2020

    Did you use “fresh” mozzarella that comes in the tube? If so how thick of slices? Sounds delicious and will be trying out tonight?