No Noodle Lasagna Kugel Recipes

NOODLE-LESS LASAGNA

Steps:

• Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
• Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.
• Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.
• Combine ricotta, egg and pepper in a small bowl.
• Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
• Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.

NOODLE KUGEL

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.

LASAGNA NOODLE KUGEL

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.

LASAGNA NOODLE KUGEL

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.

NO-NOODLE ZUCCHINI LASAGNA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
• Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
• To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
• Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
• To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
• Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.