Cook1 hr 19 mins
This is different from most "white" lasagnas on the site....it has ground chuck in it. Of course, you can substitute ground turkey or even chopped chicken, but I think it tastes best with the ground chuck. This is very creamy, cheesy, and rich!
- 1 (8 ounce) package lasagna noodles
- 1 teaspoon olive oil
- 1 lb ground chuck (can sub ground sirloin or ground turkey)
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 2 garlic cloves, minced
- 1 cup half-and-half cream
- 1 (3 ounce) package cream cheese, cubed
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried Italian seasoning
- 1⁄2 cup chablis (or other dry white wine)
- 2 cups cheddar cheese, shredded (8 oz...I use 2% to make it less greasy)
- 1 1⁄2 cups gouda cheese, shredded (6 oz)
- 1 1⁄2 cups small curd cottage cheese (2% is fine, or even fat free)
- 1 egg, lightly beaten
- 12 ounces mozzarella cheese, slices
- Cook the lasagna noodles according to the package directions; drain well. Sprinkle with olive oil; toss gently, and set aside.
- Cook the ground chuck, onion, celery, and garlic in a large skillet until the meat is browned, stirring to crumble meat. Drain mixture, and return to skillet.
- Add half and half and the next 5 ingredients; cook over low heat, stirring constantly, until the cream cheese melts. Add the wine, cheddar cheese, and gouda cheese; cook, stirring constantly, until the cheese melts. Remove from heat and set aside.
- Combine the cottage cheese and egg in a small bowl, stirring well. Set aside.
- Layer half of the reserved noodles in a greased 13x9x2 inch baking pan. Top with half the reserved meat mixture, half the cottage cheese mixture, and half the mozzarella cheese slices. Repeat layers, omitting the mozzarella. Bake, uncovered at 375 degrees for 20 minutes. Top with the remaining mozzarella, and bake an additional 15 minutes. Let stand 10 minutes before serving.