1 (8 oz) package lasagna noodles
2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
3 stalks celery, chopped
2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy cream
3 ounces cream cheese
1/2 cup white wine
1 (16 oz) container whole milk ricotta cheese
2 cups cheddar cheese, grated
1 1/2 cups gouda cheese, grated
2 cups mozzarella cheese, grated
1 large onion, diced
Cook lasagna noodles according to package directions.
Preheat oven to 375°F. In large skillet over medium-high heat, cook sausage, breaking up into small pieces. Drain fat from skillet. Add onion and celery. Cook for 5 minutes, or until vegetables begin to soften. Add garlic, basil, oregano, salt and pepper. Add cream and cream cheese. Stir until smooth. Add wine. Cook for 2 minutes, remove from heat.
In medium bowl, mix egg, ricotta, cheddar, and gouda. Set aside.
Layer noodles into bottom of 9x13x2-inch baking dish. Cover with sausage mixture, add another layer of noodles, a layer of cheese, and repeat until all is used. Top with mozzarella cheese.
Bake covered with foil for 30 minutes. Remove foil and bake for another 10 minutes until golden brown and bubbly.