6 lasagna noodles, cooked
1 lb. ground beef
3/4 c. finely chopped onion
1 c. finely chopped celery
2 cloves garlic, minced
2 tsp. crushed basil
1 tsp. leaf oregano
2 sm. or 1 lg. stick pepperoni
1/2 c. light cream
3 oz. pkg. cream cheese
2 c. grated cheddar cheese
1 1/2 c. grated gouda cheese
12 oz. cottage cheese
18 oz. mozzarella cheese, sliced
1/2 c. white wine
1 egg

Cook beef, celery, onion, and garlic. Slice pepperoni and bake slightly to remove grease, drain on paper towel. Add pepperoni, cream cheese, and cream to beef mixture. Stir over how heat to melt cream cheese. Stir in wine. Gradually add cheddar and gouda, stirring to melt; remove from heat. In separate bowl, stir together egg, cottage cheese, and herbs. In greased 9 x 13 inch pan layer in order half of each: noodles, beef mixture, cottage cheese mixture, sliced mozzarella; repeat, topping with mozzarella. Bake uncovered 30 to 35 minutes at 375 degrees. Let stand 10 minutes. Serve.