1 to 2 tablespoons olive oil to coat pasta
1 pound ground beef
1 cup finely chopped celery
3/4 to 1 cup finely chopped onion
1 clove garlic, crushed
1 teaspoon dried oregano, crushed
2 teaspoons dried basil, crushed
3/4 teaspoon salt
1/2 teaspoon herb seasonings
1 cup half-and-half cream
3 ounces cream cheese, cubed
1/2 cup dry white wine
2 cups shredded cheddar cheese
1 1/2 cups shredded Gouda cheese
12 ounces creamy cottage cheese
1 egg, slightly beaten
12 ounces sliced mozzarella cheese
Cook noodles according to package directions; drain and toss with olive oil to coat. Set aside.
In deep skillet, cook beef, celery, onion and garlic until meat is browned and vegetables are tender. Drain fat from skillet. Add seasonings. Add half-and-half and cream cheese; cook over low heat, stirring, to melt cheese. Add wine. Add cheddar and Gouda cheeses; stir until they are almost melted. Remove from heat and set aside. In separate bowl, combine cottage cheese and egg.
Preheat oven to 375° F.
Layer half the noodles in greased 13-by-9-inch baking pan. Top noodles with half the meat-and-cheese mixture, half the cottage cheese mixture and half the sliced mozzarella. Repeat layers of noodles, meat-and-cheese mixture and cottage cheese mixture. Do not add last layer of mozzarella. Bake uncovered at 375° F. 20 minutes. Place last layer of mozzarella on top and bake 15 minutes longer. Let lasagna stand 10 minutes before cutting to serve.
Makes 12 to 14 servings.