Ingredients
9 lasagna noodles1 pound bulk Italian sausage2 celery ribs, chopped1 medium onion, chopped3 garlic cloves, minced1/2 cup white wine1 cup half-and-half cream3 ounces cream cheese, cubed1/4 cup minced fresh basil2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1 teaspoon pepper3/4 teaspoon salt1 large egg, lightly beaten2 cups shredded white cheddar cheese1-1/2 cups 2% cottage cheese3/4 pound fresh mozzarella cheese, sliced1-1/2 cups shredded Gouda cheeseOptional: Additional minced fresh basil and oregano
Preparation
Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles.
In a small bowl, combine egg, cheddar and cottage cheese.
In a greased 13x9-in. baking dish, layer 3 noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese.
Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.
