Total Time
35mins
Prep 0 mins
Cook 35 mins

This was the first meal I cooked and served to company about 25 years ago. I got the recipe originally from Better Homes & Gardens in 1978 from an article about men who cook. This lasagna intrigued me since it was the first time I had thought about lasagna without a tomato based sauce. This freezes well. I have used both white and orange colored cheddar for this. I don't remember who Al Brown was but thanks Al Brown, where ever you are!

Ingredients Nutrition

Directions

  1. Cook noodles according to package directions, drain and set aside.
  2. In a skillet cook beef, celery, onion, and garlic till meat is browned and vegetables are tender. Drain off fat if any, and wipe out the pan.
  3. To the meat in the pan add the seasonings, cream, and cream cheese. Cook and stir over low heat to melt the cheese.
  4. Stir in wine. Gradually add cheddar and gouda cheese, stirring and heating till cheese is nearly melted; remove from heat.
  5. Stir together egg and cottage cheese.
  6. Layer half the noodles in a greased 13x9 baking dish. Top with half the meat sauce, half the cottage cheese, and half the mozzarella cheese. Repeat the layers.
  7. Bake uncovered in a 375 F oven for 30 to 35 minutes. Let stand 10 minutes before serving. Makes about 12-16 servings.
Most Helpful

5 5

I am so psyched to have re-found this recipe. Best lasagne we've ever had. The recipe was printed in the New York Times as Al Brown's White Lasagne. That was ages ago. Probably 40 years anyway. I made it once a year for years (it's very rich, not an everyday lasagne). But then one day, the recipe was Gone from my recipe book!! Krikey!! Well, I scoured the internet periodically, scoured the NYT site. No luck. Then, one day, there it was in Food.com! Woo-Hoo!! Hope you like it too.