White Lasagna
Ingredients
9 lasagna noodles
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup white wine
1 cup half-and-half cream
3 ounces cream cheese, cubed
1/4 cup fresh basil, minced
2 teaspoons fresh oregano, minced
1 teaspoon pepper
3/4 teaspoon salt
1 large egg, lightly beaten
2 cups white cheddar cheese, shredded
1 1/2 cups 2% cottage cheese
3/4 pound fresh mozzarella cheese, sliced
1 1/2 cups Gouda cheese, shredded
basil, minced, optional, for serving
oregano, minced, optional, for serving
Directions
Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish.
Cook the lasagna noodles until al dente, according to package directions.
In a large skillet, cook the sausage, celery, onion, and garlic over medium heat until the sausage is no longer pink, about 6-8 minutes. Break the sausage into pieces as you cook it. Drain the excess liquid from the skillet.
Stir in the white wine and bring the mixture to a boil. Cook the mixture until it reduces by about half, about 3-4 minutes.
Stir in the half-and-half, cream cheese, basil, oregano, pepper, and salt, continuing to stir as it cooks until the cream cheese melts, about 3 minutes.
Drain the lasagna noodles.
In a small separate bowl, combine the egg, cheddar, and cottage cheese.
Layer 3 of the noodles in the bottom of the prepared baking dish.
Pour half of the sausage mixture on top of the layered noodles, spreading it out evenly.
Pour half of the cheddar mixture on top of the sausage mixture.
Layer half of the mozzarella cheese slices on top of the cheddar mixture. Repeat the layers.
Top with the remaining 3 noodles. Sprinkle the Gouda cheese on top of the lasagna.
Bake the casserole, covered, until the cheese is melted and the casserole is bubbly, or about 40-50 minutes.
Remove the casserole from the oven and let it stand for 15 minutes.
Serve with basil and oregano on top.
