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 basil
1 tsp. dried oregano
1/2 tsp. Italian herb seasoning
2 c. shredded cheddar
1 1/2 c. shredded gouda
12 oz. cottage cheese
1 slightly beaten egg
12 oz. sliced mozzarella
3 oz. cream cheese, cubed
1 c. light cream
1/2 c. dry white wine

Cook noodles, set aside. Cook beef, celery, onions and garlic till vegetables are tender. Drain fat. Add spices, cream and cream cheese until cheese melts. Stir in wine. Gradually add cheddar and gouda and stir until melted. DO NOT BOIL. Remove from heat. Stir together cottage cheese and egg. Layer 1/2 noodles in greased 13 x 9 x 2 inch pan. Top with 1/2 meat sauce 1/2 cottage cheese mix and 1/2 mozzarella. Repeat. Bake uncovered at 375 degrees for 30 to 35 minutes. Let stand 10 minutes before serving.