14 Servings
1 Hour, 45 Minutes
Allergens
An unusual take on the classic lasagna, this sweet version is sure to become a new favorite. A creamy cheese filling is layered between soft noodles to create a tantalizing dish. Be sure to clip and save this recipe for Shavuos!
Cook lasagna noodles according to the package directions. Add a splash of oil to the water to prevent the noodles from sticking together. Rinse and drain the noodles.
Combine filling ingredients. Mix well with an immersion blender until the cheese is a smooth consistency.
In a small bowl, combine the topping ingredients and set aside.
Pour milk into the bottom of a 9- x 13-inch pan. Assemble the lasagna by layering the noodles and cheese, beginning and ending with the noodles. You may have to trim the noodles to fit the pan.
Sprinkle the topping on the top of the lasagna, creating a generous layer of crumbs. Cover pan tightly with silver foil.
Baked covered at 350°F (180°C) for one hour. Allow to sit for 15 minutes before slicing.
Notes:
This dish freezes well and is also great served at room temperature.
farmer cheese What exactly is farmer cheese? I live in Israel and couldnt find it in the supermarket. Anything I could substitute for it?
The Tara milk company has farmers cheese. It is called “Gvina B’niar” גבינה בניר. It comes in a package wrapped in clear plastic and the inside paper cover is white with a cow on it and I think the writing is blue. It is 3% fat. Most major stores carry it (Yesh, Osher Ad, Ramy Levi, etc.). It is not always in the smaller neighborhood stores, but it is worth checking out. It makes a great cheese cake and filler for blintzes.