An oldie version of fake lasagna–from the times when many of the real ingredients weren’t available all over the country. Still a good-tasting pasta and cheese dish.

I grew up in New York City–the original melting pot. However, years ago, some sections of the country didn’t enjoy the variety and selection of so-called “ethnic” foods that we did in NYC.

Doesn’t mean because some folks couldn’t buy the proper shaped pasta nor stuff like ricotta or a lump of mozzarella that they didn’t enjoy good food.  Nothing is further from the truth. They improvised and some copycats even though completely different from “real” versions, were actually quite tasty and satisfying dishes.  This one comes from an ancient fund-raiser church supper cookbook from the midwest (circa 1950).

Fake but great tasting

This is one of those delicious improvisations.  It sort of puts me in mind of a savory noodle pudding.  It’s creamy and very delicious.  I deviated from the original recipe which called for browned ground beef and onion because I thought Italian sausage would taste better.  Original also called for plain tomato sauce (an 8 oz can) but I substituted jarred pasta sauce.

I can see some people making faces about the cottage cheese, but that was even a recommended substitute for real lasagna–and trust me, you really don’t know it’s in there.  It just blends with the sour cream and cream cheese and the mixture becomes something totally different and delicious. But for those who have a real cottage cheese phobia, ricotta can be substituted with no loss of flavor.

Fake Lasagna

• 6 oz (uncooked) wide egg noodles
• 1/2 cup sour cream
• 1 cup cottage cheese
• 2 tbs fresh snipped chives -OR- 1 tbs dehydrated chives
• 8 oz softened cream cheese
• 1 tbs butter, melted
• 3-4 cooked Italian link sausage (hot or sweet)
• 1 1/2 cups prepared pasta sauce
• 1/2 cup shredded mozzarella

Preheat oven to 350 degrees F.  Lightly spray a deep 2 quart baking dish.


Cook noodles per package directions; drain and set aside.


Mix the sour cream, cottage cheese, cream cheese and chives.  Slice the sausage into slices about 1/4-inch.


Place half of the noodles in the prepared baking dish.  Drizzle with the melted butter.  Top with the cream cheese mixture. Top with remaining noodles.


Place sausage slices evenly over top of casserole.  Pour pasta sauce evenly across the top, spreading it out with a spoon to completely cover top of casserole.


Cover with aluminum foil and bake for 30 minutes.  Uncover, top with shredded cheese and cook for an additional 10 minutes.


Serves 4-6

Fake Lasagna

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker Food, Glorious Food #7 on Pinterest

The post Fake Lasagna appeared first on The Midnight Baker.