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Mom’s White Lasagna

My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks—tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. —Janet Wing, Minot, North Dakota
  • Total Time
    Prep: 30 min. Bake: 40 min. + standing
  • Makes
    12 servings


  • 9 lasagna noodles
  • 1 pound bulk Italian sausage
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup white wine
  • 1 cup half-and-half cream
  • 3 ounces cream cheese, cubed
  • 1/4 cup minced fresh basil
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1 teaspoon pepper
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 cups shredded white cheddar cheese
  • 1-1/2 cups 2% cottage cheese
  • 3/4 pound fresh mozzarella cheese, sliced
  • 1-1/2 cups shredded Kerrygold Blarney Castle Gouda Style Cheese
  • Optional: Additional minced fresh basil and oregano


  • Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
  • Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles.
  • In a small bowl, combine egg, cheddar and cottage cheese.
  • In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese.
  • Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.

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Average Rating:
  • Dharma
    Aug 21, 2020

    I’m giving this 4 stars so as not to mess up the ratings on a recipe I haven’t made. But before making this you should know that a 3”x3”x1.5” piece of this lasagna (12 servings per baking dish) has well over 400 calories & 27g of fat, with almost no fiber & almost no vegetables. Most people will get 8 servings or less from this dish, which boosts it to at least 600 calories. This isn’t even suitable for special occasions, it’s so unhealthy.

  • leney1957
    Apr 28, 2020

    This looks delicious. Do you think I could substitute ricotta cheese for the cottage cheese? Same amounts?

  • Pamela
    Jan 11, 2020

    Did you use “fresh” mozzarella that comes in the tube? If so how thick of slices? Sounds delicious and will be trying out tonight?

  • MaMort
    Dec 21, 2019

    Made this this week cause it sounded good. Boy did I under-estimate that !!!! It was FANTASTIC !!!

  • Cindy
    Feb 10, 2019

    Made this today and my husband loves it. Prep is a little longer than what I thought it would be but worth it. Has a great taste and texture. Glad I made two - it won’t last long

  • sulewski
    Feb 9, 2019

    Excellent lasagna! My husband loves it. I only changed the recipe by using sharp cheddar in place of white cheddar. I used what I had available. Freezable too. Thank you Janet.