Ingredients for Quick Egg Noodle Lasagne
- Egg Noodles
- Margarine
- Ground Beef
- 2 cups spaghetti sauce
- Velveeta Cheese
- Mozzarella Cheese
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How to Make Quick Egg Noodle Lasagne
- Cook 1 pound egg noodles according to package directions. Drain and set aside.
- Brown 1 pound ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Spread 1 cup of your favorite spaghetti sauce in the bottom of a 9x13 inch ungreased baking dish or slow cooker.
- Layer 1/3 of the cooked noodles over the sauce. Top with 1/3 of the cooked beef, 1/3 cup of spaghetti sauce, and 1/2 cup of shredded mozzarella cheese.
- Repeat layers twice more: noodles, beef, sauce, cheese.
- Cover the baking dish and bake at 350°F (175°C) for 30-45 minutes, or cook on low in a slow cooker for 4 hours. If using a slow cooker, uncover for the last 30 minutes to allow the top to brown slightly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
51g
Fat
99g
Carbs
15g
