A creamy and cheesy twist on the classic lasagna, perfect for a comforting family dinner.
Preheat your oven to 375°F.
Preheating ensures even cooking and the right texture for your lasagna.
In a large skillet, cook the ground turkey, celery, onion, and garlic over medium heat until the turkey is browned and the vegetables are softened. Drain any excess fat.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the basil, oregano, and salt, mixing well.
Adjust the seasoning to taste for a more personalized flavor.
Add the cream cheese and heavy cream to the skillet, cooking over low heat until the mixture is smooth and creamy.
Stir constantly to avoid curdling the cream.
Pour in the white wine and stir in the cheddar and gouda cheeses until melted and combined.
Use freshly grated cheese for the best melting consistency.
In a mixing bowl, combine the cottage cheese and egg until smooth. Set aside.
Whisk thoroughly to ensure the egg is evenly distributed.
In a baking dish, layer cooked lasagna noodles, a portion of the meat sauce, and the cottage cheese mixture. Repeat the layers, finishing with a layer of mozzarella cheese on top.
Press each layer gently to create a compact lasagna.
Bake the lasagna on the top rack of the oven for 40 minutes, or until the cheese is bubbly and golden.
Cover with foil for the first 20 minutes to prevent over-browning.
Let the lasagna rest for 10 minutes before serving.
Resting allows the layers to set, making it easier to slice and serve.
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