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8 OZ LASAGNA NOODLES
1/2 C DICED CELERY
1 C CHOPPED ONIONS
2 CLOVES GARLIC
VEGE OIL
2 TSP BASIL
1 TSP OREGANO
1/2 TSP ITALIAN SEASONING
1 C COFFEE CREAM
3 OZ CREAM CHEESE
1/2 C DRY WHITE WINE
1 1/2 C SHREDDED CHEDDAR CHEESE
1 1/2 C SHREDDED GOUDA CHEESE
2 C COTTAGE CHEESE
1 EGG SLIGHTLY BEATEN
12 OZ SLICED MOZZARELLA CHEESE
COOK AND DRAIN NOODLES. SAUTE CELERY, ONION, GARLIC IN A
SMALL AMOUNT OF OIL IN LARGE SKILLET. ADD HERBS. STIR IN
CREAM AND CREAM CHEESE. COOK OVER LOW HEAT UNTIL
CHEESE MELTS. STIR IN WINE. GRADUALLY ADD CHEDDAR AND
GOUDA CHEESES. IN A SEPARATE BOWL STIR TOGETHER
COTTAGE CHEESE AND EGG.
LAYER HALF OF NOODLES IN GREADED 13X9 IN PAN. TOP WITH HALF
OF THE HERB MIX
AND HALF OF THE COTTAGE CHEESE AND HALF OF THE MOZZARELLA.
REPEAT LAYERS.
BAKE UNCOVERED AT 375 FOR 30 MIN.