"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

White Lasagna Recipe

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This recipe for White Lasagna, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Soderberg Kyle
Added: Tuesday, October 28, 2008


1 1/2 lbs. ground pork sausage or beef
1 c. chopped onion
1/2 c. chopped celery
2 garlic cloves, minced
2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried Italian seasoning
1/2 tsp. salt
1 c. half and half
1 (3 oz.) package cream cheese
1/2 c. white cooking wine
2 c. (8 oz.) shredded Cheddar cheese
1 1/2 c. (6 oz.) shredded Gouda cheese
1 (12 oz.) container cottage cheese
1 large egg
8 lasagna noodles, cooked
2 cups (8 oz.) shredded mozzarella cheese

~Cook first 4 ingredients in a skillet over medium heat, stirring until sausage is crumbled and no longer pink. Stir in basil and next 5 ingredients. Stir in wine, Cheddar and Gouda cheese; cook, stirring constantly until cheese is melted. Set aside.
~Combine cottage cheese and egg.
~Spray pan with PAM; spread bottom with a little bit of sauce.
Arrange one third of noodles; layer with one third of meat mixture, 1/3 of cottage cheese and 1/3 of mozzarella. Repeat layers.
Bake at 350 for 40 minutes. Let stand at room temperature for 10 minutes before serving.

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