16 servings.
Preheat oven to 375. Grease a 13x9x2 pan. | ||
8 oz lasagna noodles | Cook noodles according to package directions, drain and set aside. | |
celery onion garlic olive oil | In skillet, saute 1 cup finely chopped celery, 3/4 cup finely chopped onion, and 1 clove garlic, minced. | |
2 tsp dried basil 1 tsp dried oregano 3/4 tsp salt 1/2 tsp black pepper 1/4 tsp Italian herb seasoning | Stir seasonings into skillet. | |
1 c light cream 3 oz cream cheese. | Cube a 3 oz pkg of cream cheese, and add with cream to above. Stir over low heat to melt the cream cheese. | |
1/2 c dry white wine 2 c cheddar 1 1/2 c gouda smoked salmon | Stir in wine. Gradually add 2 cups shredded cheddar and 1 1/2 cups shredded gouda. Stir and heat until cheeses are nearly melted. Remove from heat and mix in smoked salmon | |
1 egg 1 1/2 c cottage cheese | Lightly beat egg, combine with cream-style cottage cheese. | |
12 oz mozzarella | Assemble:
Let stand for 20 minutes before serving. |
Sue Howard
0 comments:
Post a Comment