12 ounces fresh lasagna noodles
1 pound farmer cheese
1 cup dairy sour cream
4 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup dry bread crumbs
1 tablespoon butter or margarine
Cut lasagna noodles into diamond shapes, about 1 inch wide. Cook noodles in 3 quarts boiling water until tender, about 3 minutes; drain.
Mix cheese, sour cream, egg yolks, salt and pepper in large bowl; gently stir in cooked noodles.
Preheat oven to 375 degrees F. Grease 2-quart shallow casserole with 2 tablespoons butter; sprinkle with bread crumbs. Pour noodle mixture into casserole; dot with 1 tablespoon butter. Bake uncovered until hot, 25 to 30 minutes.
Yields 6 servings.