This version of white lasagna is creamy, cheesy and rich. I use four cheeses to make this White Cheese Lasagna.
Ingredients:
2 Tablespoons olive oil
1 cup chopped celery
1 cup chopped onion
1/2 teaspoon coarse ground salt (1/4 teaspoon table salt)
1/2 teaspoon Italian Seasoning
1 and 1/2 teaspoons dried oregan
1 and 1/2 teaspoons dried basil
3 cloves of garlic
1 pound lean ground beef
4 ounces cream cheese
1 cup half and half (light cream)
1/2 cup white wine or vermouth
8 ounces shredded cheddar cheese
6 ounces shredded gouda cheese
1 and 1/2 cups cottage cheese
1 egg
16 ounces mozzarella cheese (slices or shredded)
8 ounces lasagna noodles
Boil your noodles with some salt and oil in your water.
I never boil pasta with oil, but for lasagna noodles I do.
Boil your noodles according to package directions less one minute.
Warm your pan, then add your olive oil, celery, onion and salt.
Cook till soft or nearly soft.
Add your dried spices, garlic and ground beef.
Cook till the ground beef is no longer pink.
Add your cream cheese and light cream, cook until cream cheese is just melted.
Add your cheddar and gouda cheeses and your wine.
Cook till just melted, then remove from heat.
Assemble your lasagna in a 13 X 9 greased baking dish.
First a layer of noodles
Then half of your ground beef mixture
Then half of your cottage cheese egg mixture
Then half of your mozzarella cheese.
Repeat using the other half for one more layer.
Cover with aluminum foil and refrigerate if you are baking this later.
Warm oven to 350F and bake with foil for 55 minutes
Remove foil and bake another 15/20 minutes till cheese browns.
If you want to bake this right away....
Cover with foil and bake @ 375F for 40 minutes.
Remove foil and continue baking another 15 minutes without the foil, check it in 10 minutes just to make sure you do not brown the cheese too too much.
Thank you for watching!
Background music from YouTube Audio
Song used: Hungarian Rhapsody No 2 by Liszt
