Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

An easy lasagna recipe using egg noodles instead of the traditional lasagna noodles. This is a great 'clean out the cupboard & fridge' recipe! The original recipe calls for mascarpone instead of the ricotta (which I use). Use mascarpone if you wish...it's just always easier for me to find ricotta at the store. You could also use cream cheese instead of ricotta.

Ingredients Nutrition

Directions

  1. Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
  2. Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
  3. While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
  4. Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
  5. Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
  6. Let stand 10 minutes before serving.
Most Helpful

5 5

I don't particularly care for regular lasagna noodles so I thought I would try this. It was great the first time but since then I have changed a couple of things. Now I use 1/2lb ground beef ,1/2 lb Italian sausage and make homemade sauce. Definitely a keeper. Thanks!!!

5 5

We were pleasantly surprised with this recipe, very delicious. It goes together so much faster than using traditional lasagna noodles, bakes up nicely, and the sour cream is a nice way to smooth out the ricotta (which I find always has a somewhat gritty texture). I also added a layer of mozz over the noodle mixture. Thank you!

5 5

Excellent. I found this in Southern Living and made it. It was very yummy!!!