Food and Prop Styling Goldie Stern
Photography Felicia Perretti

I admit to getting a little thrill of excitement from the prospect of making noodles and cheese the star of the seudah. What was once a Motzaei Shabbos comfort food gets elevated to main dish status for one of the Shalosh Regalim!

Jokes aside, this is not your typical mac-and-cheese. The homemade spicy vodka sauce does wonders in elevating this dish from typical lasagna to Yom Tov-worthy. Enjoy!

SERVES 8

• 1 lb (450 g) raw lasagna noodles
• 1 cup Mehadrin Cottage Cheese, divided
• 3 cups shredded mozzarella cheese, divided
• Parmesan cheese, for sprinkling (optional)
• oregano, salt, and crushed red pepper, for sprinkling (optional)
• 4 Tbsp water, divided

Spicy Vodka Sauce

• 5 Tbsp butter
• 1 onion, diced
• 1 jalapeño, diced
• salt, to taste
• 4 cubes frozen garlic
• 2/3 cup vodka
• 6 Tbsp tomato paste
• 2 14-oz (400-g) cans diced tomatoes
• 2 cups heavy cream
• 2 tsp salt
• 1 tsp oregano
• 1 tsp basil
• pepper, to taste

Preheat oven to 375°F (190°C).

To make the sauce: Melt butter in a saucepan over medium heat. Add onion and jalape​ño and sauté until the onion is translucent. Add salt and garlic cubes and mix until fragrant.

Add tomato paste and mix well. Add vodka and let simmer for 2 minutes. Add the diced tomatoes, heavy cream, and seasonings. Bring the mixture to a simmer and cook for 5 minutes. Remove from heat.

Spread a spoonful sauce on the bottom of a 9x13-inch (23x33-cm) baking dish. Top with a layer of noodles, 1 cup of sauce, and ¹⁄₄–¹⁄₃ cup cottage cheese. Mix the sauce and cheese and then top with a layer of mozzarella. Repeat layering 2–3 more times, until sauce is finished.

If desired, add a sprinkle of Parmesan, then sprinkle with oregano, salt, and crushed red pepper.

Pour 1 Tbsp of water into each of the four corners of the pan. Cover and bake for 1 hour.

Remove pan from oven, uncover, and raise oven heat to 400°F (200°C). Bake for another 10 minutes. Turn oven to broil setting for 3–5 minutes, until the cheese is browned.

(Originally featured in Family Table, Issue 793)