White Lasagna, Fettuccine Alfredo

White Lasagna

  • 1 lb. lean ground beef
  • 1 3 oz. pkg. cream cheese, cubed
  • 2 cups shredded cheddar cheese
  • 1 ½ cups gouda cheese
  • 1 12 oz. container cottage cheese
  • 12 oz. sliced mozzarella cheese
  • 1 cup finely chopped celery
  • 1 clove garlic, minced
  • ¾ cup finely chopped onion
  • 2 tsp. basil
  • 1 tsp. oregano
  • ¾ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. Italian seasoning
  • 1 cup light cream
  • ½ cup dry white wine
  • 1 egg, slightly beaten
  • 8 oz. lasagna noodles

Cook lasagna noodles according to package directions. Drain noodles and set aside. In a large heavy skillet over medium heat combine the ground beef, celery, onion and garlic and cook until the vegetables are tender and the beef is browned. Drain the fat from the pan. Stir the basil, oregano, salt, pepper and Italian seasonings into the ground beef mixture. Add the light cream and the cream cheese and stir until the cheese is melted. Stir in the wine and gradually add the cheddar and gouda cheeses and stir and cook till cheese is melted. Remove the skillet from the heat. In another bowl mix together the cottage cheese and the beaten egg. Preheat oven to 375 degrees F.

Spray a lasagna baking pan with cooking spray. In the prepared pan layer one-half the lasagna noodles, next layer one-half the meat mixture then one-half the cottage cheese and egg mixture and add a layer of the sliced mozzarella cheese. Repeat with a layer of lasagna noodles, the balance of the meat mixture, the balance of the cottage cheese and egg mixture and finish with a top layer or mozzarella cheese. Bake the lasagna in the preheated oven, uncovered, for 30-35 minutes. Let cooked lasagna stand about 10 minutes before cutting.

Fettuccine Alfredo

  • 4 oz. grated Parmesan cheese
  • 1 egg yolk
  • ¼ lb. unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 2 Tbsp. dried parsley
  • 10 oz. dry fettuccine

Cook fettuccine according to package directions to the al-dente stage. Drain pasta and set aside. Place a large skillet over low heat and add the butter and diced garlic. Cook the butter and garlic together for about 5 minutes. Stir often to make sure the garlic and butter do not burn. In a small bowl beat ¼ cup of the cream together with the egg yolk and set this mixture aside. Increase the heat under the skillet to medium and slowly add the balance of the cream to the butter and garlic in the skillet. Use a whisk to combine this mixture in the skillet. Continue to whisk rapidly as the mixture starts to boil. Lower the heat a little. Slowly add the cream and egg mixture to the skillet.

Continue whisking until everything is well blended. You do not want the egg to curdle. Add one-half the Parmesan cheese and continue mixing the cream mixture in the skillet. Pour in the balance of the Parmesan cheese and the parsley and mix everything together until smooth. When the sauce is smooth immediately remove the skillet from the stove. Serve the alfredo sauce over the cooked fettuccine.