White Cheese Lasagna

READY IN: 1hr 39mins
Recipe by breezermom

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!

Top Review by under12parsecs

Mama Mia! Amazing! I have to be honest. I am a tomato lover; very very rarely do I enjoy a pasta dish that doesn't have a red sauce or a tomato component of some sort, but I was cooking for someone with a tomato allergy, so I went with it... And boy am I glad I did! This is creamy, gooey, lasagna-y goodness! I used 1/2 lb beef and subbed 2 cups chopped portabellas for the other 1/2 lb, but otherwise followed the recipe. I'll still make regular lasagna, but this will be my go-to when I want something a little different!

Ingredients Nutrition

Directions

  1. Cook the lasagna noodles according to the package directions; drain well. Sprinkle with olive oil; toss gently, and set aside.
  2. 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.
  3. 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.
  4. Combine the cottage cheese and egg in a small bowl, stirring well. Set aside.
  5. 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.

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