Kugel (festive pasta casserole)

Ingredients:

• 225 g lasagna sheets (9 - 10 pcs.)
• Non-stick cooking spray
• 4 tbsp melted, slightly cooled butter (portions)
• 225 g of cream cheese at room temperature
• 225 g sour cream at room temperature
• 4 whole eggs at room temperature
• 1/3 cup plus 2 tablespoons sugar
• 1 tsp vanilla extract
• 1/2 tsp coarse salt
• 170 g coarsely chopped dried apricots
• 110 g light raisins
• 1 teaspoon freshly grated nutmeg

Preparation:

1. Spray an 8x8 inch glass baking dish with cooking spray.
   
   Preheat oven to 180°C.
   
   Cook the lasagna noodles until al dente according to package directions and drain. Place the noodles in a single layer on a cutting board and use a pizza wheel to cut them into 2.5 cm wide strips. In a medium bowl, toss the pasta with a tablespoon of butter.
2. In a blender, thoroughly beat the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt for 30-45 seconds. Pour the creamy mixture over the pasta, add the dried apricots and raisins, and stir.
   
   Transfer the mixture to the prepared casserole pan and sprinkle with the remaining 2 tablespoons of sugar and nutmeg. Cover with foil and bake for 35 minutes. Remove the foil and continue baking. The pudding should thicken, rise slightly, and turn golden around the edges, about 15-20 minutes. Cool for 15 minutes before serving.