12 ounces sliced or 3 cups shredded part-skim mozzarella cheese
Minced fresh parsley
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.