Noodle Puddingjewish Lasagna Recipes

NOODLE KUGEL

Steps:

• Preheat oven to 375 degrees F.
• Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
• Bake until custard is set and top is golden brown, about 30 to 45 minutes.

EASY NO-COOK NOODLE LASAGNA

Steps:

• Preheat oven to 375.
• Grease a 9x13 baking pan.
• In a large frying pan, brown ground beef.
• Drain.
• Combine drained meat with tomatoes and spaghetti sauce.
• Spread a thin layer of sauce on the bottom of the greased pan.
• Arrange half the uncooked noodles over the sauce.
• Spread half the ricotta cheese over the noodles.
• Sprinkle with half of the mozzarella cheese.
• Add another layer, using up the remaining noodles, sauce, ricotta cheese, and mozzarella cheese.
• Cover with aluminum foil.
• Baked covered for 50 to 60 minutes or until noodles are tender.
• Uncover, sprinkle with Parmesan cheese, and bake another 5 minutes.
• Let stand for 10 minutes before serving.

GRAMMY'S OVERNIGHT LASAGNA

Steps:

• Cook the ground beef in a large saucepan over medium-high heat until browned and no longer pink, about 5 minutes; drain fat. Stir in the marinara sauce, water, and salt. Bring to a boil. Remove sauce from heat.
• Arrange 6 noodles in a 9x13-inch baking dish, breaking if necessary to fit. Spoon 1/2 of the sauce over noodles. Top with 1/2 of the cottage cheese and 1/2 of the mozzarella cheese. Repeat layers with remaining noodles, sauce, cottage cheese, and mozzarella cheese. Top with Parmesan cheese. Cover tightly with foil; refrigerate overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake lasagna, covered, until noodles are soft, cheese is melted, and sauce is bubbly, about 1 hour. Allow to sit for 10 minutes before serving.

MEAT LASAGNA USING UNCOOKED NOODLES

Steps:

• Preheat oven to 400.
• Brown Ground Beef with minced garlic and chopped onion.
• Add tomatoes, sauce and mushrooms, let simmer for 20 minutes.
• Mix all cheeses in a bowl.
• Using a 20 x 9 baking dish layer meat, noodles, meat, cheese, noodles, meat, cheese, noodles, meat, cheese, (making 3 layers).
• Bake covered with foil for 1 hour at 400.
• Remove foil and continue to bake for 5 more minutes or until golden on top.
• Note: Do not pre cook noodles, add to baking dish raw.

NOODLE PUDDING/JEWISH LASAGNA

Steps:

• Preheat oven to 350 Spray baking dish with PAM or other non-stick spray. Mix all ingredients together while the noodles are cooking. Add noodles, mix well. Bake for 45-55 minutes in a rectangular glass baking dish. When done, remove from oven and cover with wax paper until ready to serve.

HOMEMADE LASAGNA NOODLES

Steps:

• Place '00' or all-purpose flour into the bowl of an electric mixer fitted with the dough hook attachment. In a large bowl, mix together yolks, milk, salt, and 1 tablespoon olive oil. With the mixer on low, slowly add egg mixture to flour; mix until well combined. Increase mixer speed to medium and knead until dough pulls away from the sides of the bowl and is smooth and elastic, about 15 minutes.
• Transfer dough to work surface and knead in remaining tablespoon oil. Cover dough with a damp kitchen towel and let rest at room temperature for 2 hours before rolling or store in an airtight container, refrigerated, up to 1 day.
• Dust work surface lightly with semolina flour.
• Divide pasta dough into 5 pieces and flatten each piece with the palm of your hand. Roll each piece of dough through a pasta machine, working from the largest setting to the smallest setting, and passing the dough through each setting twice. Using a sharp knife, cut pasta sheets into 13-inch-long pieces. Lay pasta sheets on prepared work surface, covered with a damp kitchen towel as you work.
• Bring a large pot of salted water to a boil. Meanwhile, prepare and ice-water bath. Generously salt ice-water bath and set aside. Add pasta to boiling water and cook for 2 minutes. Drain, and immediately transfer to ice-water bath. Line a baking sheet with kitchen towels and transfer dough to baking sheet, layering kitchen towels between cooked pasta.

CHEF JOHN'S LASAGNA

Steps:

• Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
• Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
• Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
• Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
• Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
• Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.

OVEN-READY LASAGNA

Steps:

• In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. , Spoon a third of the meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.