Lasagna Noodle Kugel Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

Steps:

• Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.
• Preheat the oven to 350 degrees F.
• Cook the noodles to al dente according to the package directions and drain. Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips. Toss the noodles and 1 tablespoon of the butter together in a medium bowl.
• Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds. Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine. Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg. Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes. Cool for 15 minutes before serving.

Steps:

• Preheat the oven to 350°F. Boil the noodles until al dente, and drain. In a large mixing bowl, combine drained noodles and remaining ingredients (through and including vanilla extract) and toss well. Transfer the mixture to a buttered 13 x 9 x 2-inch baking dish, and bake 40 minutes, uncovered. Cover with foil and bake an additional 20 minutes, or until cooked through. Remove from oven and let cool before cutting into squares. Serve warm or at room temperature with sour cream and/or fresh berries on the side, if desired.

Steps:

• Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.
• Preheat the oven to 350 degrees F.
• Cook the noodles to al dente according to the package directions and drain.
• Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips.
• Toss the noodles and 1 tablespoon of the butter together in a medium bowl.
• Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds.
• Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine.
• Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg.
• Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes.
• Cool for 15 minutes before serving.

Steps:

• Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
• Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

Steps:

• Prepare lasagna according to package directions; drain.
• Spread one can apple pie filling in a greased 9 x 13 x 2-inch pan, slicing any extra-thick apples.
• Layer four pieces of lasagne over apples.
• In a bowl, mix together ingredients for cheese filling: ricotta cheese, egg substitute, almond extract and 1/4 cup white sugar.
• Spread evenly over lasagne and top with the remaining four pieces of lasagne.
• Spoon remaining can of apple pie filling over lasagne.
• In a small bowl, crumble together topping ingredients: flour, cinnamon, margarine, 6 tablespoons brown sugar, quick oats and nutmeg.
• Sprinkle over apple filling.
• Prepare sour cream garnish by mixing sour cream and remaining brown sugar.
• Chill.
• Bake at 350º F for 45 minutes.
• Let stand 15 minutes.
• Cut into serving pieces and top with a dollop of sour cream garnish.