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    You are in: Home / Recipes / Crock Pot Egg Noodle Lasagna Recipe
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    Crock Pot Egg Noodle Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 5 mins

    5 mins

    4 hrs

    bmcnichol's Note:

    My sister made this for our boys on Black Friday (they were home with dad as we shopped :) ). This was really tasty and my children enjoyed it. Recipe was adapted from Quick Cooking.

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    Units: US | Metric


    1. 1
      Cook noodles according to package directions and drain. Add butter and toss to coat.
    2. 2
      In a large skillet, cook beef over medium heat until no longer pink and drain.
    3. 3
      Spread a fourth of the spaghetti sauce into crockpot.
    4. 4
      Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
    5. 5
      Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.

    Ratings & Reviews:

    • on January 16, 2008


      Simple but quick to fix and really tasty. Everyone in the family enjoyed it, and it's a perfect recipe for busy nights. Scaled the recipe to 8 servings and used my 3 1/2 quart crock pot which worked perfectly. Just realized I forgot to toss the noodles with butter but we didn't miss it. Used preshredded Velveeta. Wouldn't change a thing! Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crock Pot Egg Noodle Lasagna

    Serving Size: 1 (147 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 392.0
    Calories from Fat 208
    Total Fat 23.1 g
    Saturated Fat 11.4 g
    Cholesterol 94.6 mg
    Sodium 600.1 mg
    Total Carbohydrate 21.7 g
    Dietary Fiber 0.8 g
    Sugars 4.8 g
    Protein 23.3 g

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