Lasagna Noodle Kugel

Total Time: 1 hr 18 mins Preparation Time: 25 mins Cook Time: 53 mins

Ingredients

• Servings: 8
• nonstick cooking spray
• 8 ounces lasagna noodles (9 to 10 noodles)
• 4 tablespoons unsalted butter, melted, cooled slightly, and divided
• 8 ounces cream cheese, room temperature
• 8 ounces sour cream, room temperature
• 4 whole eggs, room temperature
• 1/3 cup plus 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 6 ounces dried apricots, coarsely chopped
• 4 ounces golden raisins
• 1 teaspoon freshly grated nutmeg

Recipe

• 1 spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.
• 2 preheat the oven to 350 degrees f.
• 3 cook the noodles to al dente according to the package directions and drain.
• 4 place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips.
• 5 toss the noodles and 1 tablespoon of the butter together in a medium bowl.
• 6 puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds.
• 7 pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine.
• 8 transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg.
• 9 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.
• 10 cool for 15 minutes before serving.