Luchen Kugel also known as Jewish Noodle Pudding, is an absolute favorite in most Jewish homes. Mothers teach their daughters, then daughters teach their daughters and the technique of making the best Luchen Kugel proceeds down family lines, including today, teaching sons.
I usually make spaghetti sauce from scratch, but when I’m pressed for time, I buy the healthiest kind I can find. I look for the sauce with the least amount of salt and high fructose corn syrup. My family likes sauce with the meat incorporated into it. Every so often, however, I make meat balls. We like small ones, not the huge kind that contain too much bread and hit your stomach like a rock.
Preheat oven to 350 degrees.
Saute beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly.
Directions:
1. Boil the noodles in salt water until done.
2. Drain the noodles then run hot water over them and drain well again.
3. Melt butter or margarine in flat casserole dish. I prefer much more butter than I have indicated above, so play with it. You might like it real buttery, too.
4. Put all of the noodles in a bowl and add half of the melted butter or margarine.
5. Beat the egg and pour mixture over the noodles, stirring well.
6. Add sugar and raisins to taste, and if you like, add some chopped apples.
7. Stir well, taste again and adjust the taste to your liking if you need to.
8. Pour the mixture into a flat casserole dish you have lightly greased with oil or butter.
9. Bake at 350 degrees for 1 / 2 hour until golden and crusty. If it isn’t crusty enough, put it back into the oven a while longer and check regularly until the crust is the way you like it.
To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.
To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.
Enjoy
Resource Author Francisco Rodriguez Higueras
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