Taste of Home
White Sauce Lasagna
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
YIELD: 16 servings.
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
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
-
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 shredded cheddar cheese
-
7 ounces shredded Gouda cheese
-
2 cups 4% cottage cheese
-
1 large egg, lightly beaten
-
8 ounces lasagna noodles, cooked and drained
-
12 ounces sliced or 3 cups 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 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.
-
4.
Bake at 375°, uncovered, for 30-35 minutes. Sprinkle with parsley. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 329 calories, 19g fat (12g saturated fat), 87mg cholesterol, 526mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 24g protein.
© 2024 RDA Enthusiast Brands, LLC