16 oz. lasagna noodles
1 1/2 lb. ground meat
1 c. finely chopped celery
3/4 c. finely chopped onions
1 clove garlic
2 tsp. basil
1 tsp. oregano
3/4 tsp. salt
1/2 tsp. Italian herb seasoning
1 c. light cream (half & half)
1 (3 oz.) cream cheese
1/2 c. dry white wine
2 c. shredded Cheddar cheese
1 1/2 c. shredded Gouda cheese
1 (12 oz.) carton creamy cottage cheese
1 egg, slightly beaten
12 oz. mozzarella cheese
1/2 tsp. pepper

Meat Sauce: Cook noodles as directed. Brown ground meat, celery, onion and garlic. Stir in basil, oregano, salt, pepper and Italian herbs. Slowly add cream and cream cheese. Cook and stir over low heat. Stir in wine; gradually add Cheddar and gouda cheeses.

Cheese Sauce: In separate bowl combine cottage cheese and egg. Layer noodles, cheese sauce, meat sauce and mozzarella cheese. Repeat layers ending with meat sauce and mozzarella cheese on top. Bake at 375 degrees for about 45 minutes and top is slightly browned. Let stand 10 minutes before serving.