8 oz. lasagna noodles
1 lb. ground beef
1 c. finely chopped celery
3/4 c. finely chopped onion
1 clove minced garlic
2 tsp. basil
1 tsp. oregano
3/4 tsp. salt
1/2 tsp. Italian seasoning
1 c. half and half 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
12 oz. cream style cottage cheese
1 slightly beaten egg
1/2 tsp. pepper
12 oz. Mozzarella cheese, sliced

Cook noodles according to directions; drain. Set aside. In a skillet cook ground beef, celery, onion and garlic until meat is browned and vegetables are tender. Drain fat from skillet. Stir in basil, oregano, salt, pepper and Italian seasoning. Add cream and cream cheese. Cook and stir over low heat to melt cheese. Stir in wine. Gradually add cheddar and gouda cheeses, stirring and heating until cheese is nearly melted. Remove from heat. Stir together cottage cheese and egg. Layer 1/2 of the noodles in a greased 9"x13" dish. Top with 1/2 of meat sauce, 1/2 of the Mozzarella cheese. Repeat layers. Bake uncovered at 350 degrees for 30 to 35 minutes. Let stand 10 minutes before serving.