Ingredients for Egg Noodle Lasagna
- Wide Egg Noodles
- Lean Ground Beef
- 1/4 cup chopped green onions
- Garlic Cloves
- 1 teaspoon salt
- Tomato And Basil Pasta Sauce
- 1/4 teaspoon black pepper
- 15 oz ricotta cheese (or 15 oz mascarpone or cream cheese)
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
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How to Make Egg Noodle Lasagna
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb ground beef, 1/4 cup chopped green onions, 2 cloves minced garlic, and 1/2 teaspoon salt. Cook for 10-12 minutes, breaking up the beef with a spoon, until browned and no longer pink.
- Drain off any excess grease.
- Stir in 24 oz (about 2 cups) tomato-basil pasta sauce and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and simmer for 20 minutes.
- While the meat sauce simmers, cook 1 lb egg noodles according to package directions until al dente. Drain well.
- In a large bowl, combine the cooked egg noodles, 15 oz ricotta cheese (or 15 oz mascarpone or cream cheese), 1 cup sour cream, and the remaining 1/4 teaspoon salt. Mix until well combined.
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Layer half of the egg noodle mixture in the prepared baking dish. Top with half of the meat sauce.
- Repeat layers with remaining egg noodle mixture and meat sauce.
- Sprinkle 1/2 cup grated Parmesan cheese evenly over the top.
- Bake for 25 minutes, or until heated through and bubbly.
- Remove from oven and let stand for 10 minutes before serving. Garnish with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
7g
Fat
99g
Carbs
15g
