AL BROWN'S LASAGNA

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This was the first meal I cooked and served to company about 25 years ago. I got the recipe originally from Better Homes & Gardens in 1978 from an article about men who cook. This lasagna intrigued me since it was the first time I had thought about lasagna without a tomato based sauce. This freezes well. I have used both white and orange colored cheddar for this. I don't remember who Al Brown was but thanks Al Brown, where ever you are!

Provided by teapotter

Categories     One Dish Meal

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 18

8 ounces lasagna noodles
1 lb extra lean ground beef
1 cup finely chopped celery
3/4 cup finely chopped onion
1 garlic clove, minced
2 teaspoons basil, crushed
1 teaspoon oregano
1/2 teaspoon black pepper
3/4 teaspoon salt
1/2 teaspoon italian seasoning
1 cup light cream
4 ounces cream cheese, cubed
1/2 cup dry white wine
2 cups shredded cheddar cheese
1 1/2 cups shredded gouda cheese
1 1/2 cups cream-style cottage cheese
1 egg, slightly beaten
12 ounces part-skim mozzarella cheese, shredded

Steps:

  • Cook noodles according to package directions, drain and set aside.
  • In a skillet cook beef, celery, onion, and garlic till meat is browned and vegetables are tender. Drain off fat if any, and wipe out the pan.
  • To the meat in the pan add the seasonings, cream, and cream cheese. Cook and stir over low heat to melt the cheese.
  • Stir in wine. Gradually add cheddar and gouda cheese, stirring and heating till cheese is nearly melted; remove from heat.
  • Stir together egg and cottage cheese.
  • Layer half the noodles in a greased 13x9 baking dish. Top with half the meat sauce, half the cottage cheese, and half the mozzarella cheese. Repeat the layers.
  • Bake uncovered in a 375 F oven for 30 to 35 minutes. Let stand 10 minutes before serving. Makes about 12-16 servings.

Nutrition Facts : Calories 389.6, Fat 21.7, SaturatedFat 13.1, Cholesterol 106.5, Sodium 619.4, Carbohydrate 18.6, Fiber 0.9, Sugar 1.6, Protein 27.4

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