Egg Noodle Lasagna
- Reviews 7
Ready In: 1 hr 20 mins
Serves: 4
Ingredients
- 1 (8 ounce) package wide egg noodles
- 1 lb lean ground beef
- 6 green onions, sliced
- 2 large garlic cloves, minced
- 3⁄4 teaspoon salt, divided
- 1 (26 ounce) jar tomato and basil pasta sauce
- 1⁄8 teaspoon pepper
- 1 (8 ounce) package ricotta cheese
- 1 cup sour cream
- 1⁄2 cup shredded parmesan cheese
Directions
- 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.
- Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
- 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.
- Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
- Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
- Let stand 10 minutes before serving.
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