Five-Cheese Lasagna

In a large saucepan, cook lasagna noodles, boiling for 4 to 5 minutes; drain and set aside.

In a medium-sized skillet, cook ground beef or meatball mixture, ground sausage, chopped onion and minced garlic until meat is brown and vegetables are tender; drain off fat.

Set aside.

Combine the cubed cream cheese and light cream or milk with the parsley, basil, oregano, salt and pepper in a medium saucepan.

Cook and stir over low heat until cheese is melted.

Stir in dry white wine.

Gradually add the shredded Cheddar cheese.

Cook and stir until cheese is nearly melted; remove from heat.