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

    Egg Noodle Lasagna. Photo by kissmykitty

    1/1 Photo of Egg Noodle Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Hey Jude's Note:

    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's just always easier for me to find ricotta at the store. You could also use cream cheese instead of ricotta.

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    Units: US | Metric


    1. 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. 2
      Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
    3. 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. 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. 5
      Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
    6. 6
      Let stand 10 minutes before serving.

    Ratings & Reviews:

    • on April 05, 2010


      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!!!

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    • on February 29, 2008


      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!

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    • on December 19, 2006


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

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    Read All Reviews (5)


    Nutritional Facts for Egg Noodle Lasagna

    Serving Size: 1 (324 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 708.1
    Calories from Fat 334
    Total Fat 37.2 g
    Saturated Fat 19.8 g
    Cholesterol 188.0 mg
    Sodium 797.9 mg
    Total Carbohydrate 47.6 g
    Dietary Fiber 2.5 g
    Sugars 1.9 g
    Protein 44.5 g

    The following items or measurements are not included:

    tomato and basil pasta sauce

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