Four Cheese Lasagna

Four Cheese Lasagna

"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004

1/2 cup Shredded Cheddar Cheese
1 cup Ricotta cheese
8 oz shredded Mozzarella Cheese
1 Egg, slightly beaten
6 oz Lasagna Noodles
1/2 lb Ground Beef
1/2 cup Chopped Onion
1/2 cup dry white wine
1/3 cup chopped Celery
1 clove Garlic, minced
1 1/2 teaspoon dried Basil, crushed
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
3 oz Cream Cheese, cubed
1/3 cup light Cream or Milk
1/4 teaspoon diced Oregano, crushed

 

In a large saucepan, cook lasagna noodles according to package directions, drain, set aside. In a large skillet, cook ground beef, chopped onion, celery, and minced garlic until meat is brown and vegetables are tender. Drain off fat. Stir in the crushed basil, oregano, salt and pepper. Add the cream cheese and light cream or milk. Cook and stir over low heat until the cream cheese is melted. Stir in dry white wine. Gradually add the shredded cheddar, cook and stir until cheese is nearly melted. Remove from heat. In a small bowl. stir together ricotta cheese and the egg. Layer half of the cooked noodles in a greased 10 x 6 x 2 baking dish. top with half of the mat sauce. half of the cheese mixture and half of the mozzarella cheese. repeat layers. Bake at 350F for 30 to 45 minutes or until the cheese on top is melted and slightly browned.

 

Billie C.