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

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Apple Raisin Noodle Pudding (Kugel)

A NYC deli treat easily made at home.

I really forgot how good this is!  It’s been years since I had it too.

After I’d done the savory kugel, we’d got to talking about this on my Facebook fan page and I mentioned that they are also made sweet for a dessert.  People were interested, so I decided to make one.  So glad I did!!

This is also perfect for fall because it includes apples.  Feel free to use more apple and more raisins if you wish.  Or use any fruit of your choice.  If you don’t want cinnamon, just leave it out!!!  Easy peasy.

The original calls for cottage cheese, so if you are a purist, substitute the cream cheese for a cup of cottage cheese.  I like cream cheese so I used that.  I also thought it would be richer and creamier.  Not that I dislike cottage cheese, I LOVE the stuff, but in this I just prefer to use another ingredient.

Apple Raisin Noodle Pudding

Serves 8-10

Loaded with delicious fruit and nuts

Apple Raisin Noodle Pudding

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An updated and jazzier version of this timeless classic.  Made with Greek yogurt, of course!

I haven’t had this in YEARS.  Since I left NYC and the last time was when a friend’s mom made it.  Many moons ago. And this came with many fond memories of that friend’s mother–Sylvia Friedman–one of the BEST Jewish cooks I ever knew.  Needless to say she was the quintessential “Jewish Mother” too–not just to her own kids, but she’d adopt others, like me!!!

This wasn’t the way she made it.  Hers was more of a classic. Contained no fancy schmantzy cheeses, just sour cream and cottage cheese.  I omitted the cottage cheese and used Greek yogurt. I happen to LOVE cottage cheese, but many more DON’T so best to leave it out.  Basically, it’s her recipe except for the addition of the fancy schmantzy cheeses and the yogurt.

I used Chobani® plain in this.


Three Cheese Noodle Pudding

• 2 cups plain greek yogurt 
• 1 1/2 cups sour cream
• 4 eggs
• 1/2 cup butter, divided
• 1/4 cup shredded asiago cheese
• 1/4 cup grated pecorino romano cheese
• 1/4 cup grated parmesan cheese
• 1 large onion, chopped
• 4 cloves garlic, minced
• 10 oz wide egg noodles
• 2 tbs salt (for noodle water)
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 tbs fresh snipped chives (optional for garnish)

Lightly beat eggs in a small bowl.  Melt 1/4 cup of butter. Add the yogurt, sour cream, melted buter, asiago cheese, romano cheese and 3 tbs of the parmesan.  Set aside.

In a very large pot, bring about 4 quarts of water to a boil. Add the 2 tbs salt to the water.  Stir.  Add noodles and stir to prevent sticking.  Cook about 5 minutes or until very al dente (firm but not hard).  Drain in a colander and rinse noodles under cold running water.  Place in a large bowl. Set aside.

In a heavy skillet, melt the remaining butter.  Raise the heat to medium and add the garlic and onion.  Saute until semi caramelized, about 8-10 minutes.  Stir mixture often; do not let it burn. Remove from heat and cool slightly.

Preheat oven to 350 degrees F.  Lightly spray or grease a 11 x 7-inch baking pan (or any 2 quart casserole).

Add the entire contents of the skillet (onions, garlic and butter) to the yogurt/cheese mixture.  Add the 1 1/2 tsp salt and the pepper.  Combine well.

Add the yogurt/cheese/onion mixture to the noodles.  Stir well to combine.

Turn noodles into prepared pan and sprinkle top with the remainng parmesan cheese.  Bake 35-45 minutes or until top of casserole is golden brown.  Remove from oven and top with chives if using.


Good hot, warm or cold.


Makes 9 servings

Three Cheese Noodle Pudding

Three Cheese Noodle Pudding

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