White Lasagna

• 9 lasagna noodles
• 1 pound ground sausage
• 2 celery ribs
• 1 medium onion
• 3 teaspoons refrigerated minced garlic
• ½ cup white whine
• 1 quart half and half
• ¼ teaspoon pepper
• ½ teaspoon red pepper flakes
• 1 teaspoon fennel seeds
• ½ teaspoon sage
• ¼ teaspoon salt (this doesn't seem like enough, but salt in cheese gives a lot of flavor)
• 3 ounces cream cheese, cubed
• 1/3 cup minced fresh basil
• ½ teaspoon dried oregano
• 1 egg, lightly beaten
• 2 cups shredded white cheddar cheese
• 1 ½ cups (12 ounces) 2% cottage cheese
• 1 8 ounce package of shredded mozzarella
• 8 ounces shredded Gouda cheese

This recipe is for using the lasagna noodles dry.

1. Preheat oven to 375 degrees.
2. Spray 13 x 9” baking dish with olive oil.
3. Chop onion and celery to a fine point in food processor.
4. Brown the ground sausage, stirring frequently.
5. When browned, blot the sausage with paper towels to eliminate excessive oil.
6. Add the celery and onion and cook to a sweating stage.
7. Add the refrigerated minced garlic the last minute so as not to burn the garlic.
8. Add the white whine and stir and cook another 3 minutes.
9. Add 1 cup half and half, cream cheese, herbs, pepper, and salt. Stir until the cream cheese is melted.
10. Remove from fire.
11. In a medium sized bowl, combine egg, cheddar and cottage cheese. Stir well.
12. Pour a small amount of the remaining half and half in the baking dish, add three of the lasagna noodles, half the meat mixture, and spread. Then spread half the cheddar cheese mixture and spread and a third of the mozzerella. Pour another cup of the half and half over the mixture. Repeat that set of layers. Add the three remaining noodles. Distribute the final third of mozzarella and all the Gouda over the top. Pour the remaining half and half over the noodles.
13. Cover with foil and bake 45 minutes. Remove foil and return to the oven for 10 minutes or until slightly brown. Remove from oven and let stand 15 minutes before cutting.

Enjoy.