White Wine Sauce Lasagna

                                                                                                                                        

1 (8 oz.) lasagna noodles

1 teaspoon olive oil

3 T chopped sun dried tomatoes

1 lb. ground meat

1 cup onion, chopped

1 cup celery, chopped

1T minced garlic 

1 cup half-and-half cream

1 cream cheese, cubed

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon dried Italian seasoning

1 cup dry white wine

1 cup cheddar cheese, shredded

1 cup Gouda cheese, shredded (6 oz.)

1 1/2 cups small curd cottage cheese

1 beaten egg

12 oz. mozzarella cheese

Directions

Cook the lasagna, drain well. Sprinkle with olive oil; toss gently, and set aside. Cook the ground meat, onion, celery, and garlic until the meat is browned, stirring to crumble meat. Drain mixture. Add half and half and the next 5 ingredients; cook over low heat, stirring constantly, until the cream cheese melts. Add the wine, cheddar cheese, and Gouda cheese; cook, stirring constantly, until the cheese melts. Remove from heat. In a small bowl, hand beat the cottage cheese and egg. Set aside. Layer half of the reserved noodles in a greased 13x9x2 inch baking pan. Top with half the reserved meat mixture, half the cottage cheese mixture, and half the mozzarella cheese slices. Repeat layers omitting the mozzarella. Bake, uncovered at 375 degrees for 20 minutes. Top with the remaining mozzarella, and bake an additional 15 minutes. Let stand 10 minutes before serving.