8 oz. lasagna noodles
1 lb. ground beef
1 c. finely chopped celery
3/4 c. finely chopped onion
1 clove garlic, minced
2 tsp. dried crushed basil
1 tsp. dried crushed oregano
3/4 tsp. salt
1/2 tsp. pepper
1 c. light cream
1 (3 oz.) pkg. cream cheese
1/2 c. dry white wine
2 c. shredded Cheddar cheese
1 1/2 c. shredded Gouda cheese
1 1/2 c. Ricotta cheese
1 slightly beaten egg
12 oz. sliced mozzarella cheese

Cook noodles according to directions on package. Set aside.

In a skillet cook beef, celery, onions and garlic until meat is browned and vegetables are tender. Drain fat. Stir in basil, oregano, salt and pepper. Add cream and cream cheese. Cook and stir over low heat to melt cheese. Stir in wine. Gradually add other cheeses until all is nearly melted. Remove from heat. Stir together in separate bowl the ricotta and egg.

In greased 9 x 13 inch pan layer noodles; meat; cheese sauce; topped with mozzarella; then noodles and ricotta cheese. Repeat using all ingredients again. Bake at 375 degrees for 30-35 minutes.