Lasagne Supreme

Elaine L. H. Ludloff, Class of 1947

• 1 8-oz pkg lasagne noodles
• 1 lb ground beef
• 1 cup finely chopped celery
• 3/4 cup finely chopped onion
• 1 clove garlic, minced
• 2 tsp dried basil, crushed
• 1 tsp dried oregano, crushed
• 3/4 tsp salt
• 1/2 tsp Italian herb seasoning
• 1 cup light cream
• 1 3-oz pkg cream cheese, cubed
• 1/2 cup dry white wine
• 2 cups shredded cheddar cheese
• 1-1/2 cups shredded gouda cheese
• 1 12-oz carton cream-style cottage cheese (1-1/2 cups)
• 1 slightly beaten egg
• 12-oz sliced mozzarella cheese

In a large saucepan, cook lasagne noodles according to package directions; drain; set aside. In a skillet, cook ground beef, celery, onion and garlic till meat is browned and vegetables are tender. Drain off fat from skillet. Stir in basil, oregano, salt, 1/2 tsp pepper and Italian herb seasoning. Add cream and cream cheese. Cook and stir over low heat to melt cheese. Stir in wine.

Gradually add cheddar and gouda cheese, stirring till cheese is nearly melted; remove from heat. Stir together cottage cheese and egg.

Layer half of the noodles in a greased 13x9x2-inch baking dish. Top with half of the meat sauce, half of the cottage cheese mixture and half of the mozzarella. Repeat layers. Bake, uncovered, in 375 degree oven for 30-35 minutes. Let stand 10 minutes before serving.

Yield: 16 servings

NOTE: Tried this at a friend’s house and got her to share her recipe with me. This is different in that this is white-ish in color. Hope you like it, too.