8 oz. lasagna noodles
1 lb. ground beef
1 c. chopped celery
3/4 c. chopped onion
1 clove garlic, minced
2 tsp. basil
1 tsp. oregano
3/4 salt
1/2 tsp. Italian seasoning
1 c. light cream
3 oz. pkg. cream cheese
2 c. shredded cheddar cheese
1 1/2 c. shredded Monterey Jack cheese
12 oz. carton cottage cheese
1 slightly beaten egg
12 oz. sliced Mozzarella cheese

Cook lasagna noodles by package directions. Set aside. In skillet, cook beef, celery, onion and garlic until meat is browned and veggies are tender. Drain fat. Stir in spices. Add cream and cream cheese. Cook and stir over low heat until cheese melts. Add cheddar and Monterey Jack cheeses, stirring until nearly melted. Remove from heat. Stir together cottage cheese and egg. Layer half the noodles in a greased 9 x 13-inch pan. Top with half the meat sauce, half the cottage cheese and half the Mozzarella. Repeat. Bake uncovered at 375 degrees for 30-35 minutes. Let stand 10 minutes before serving.