Egg Noodle Lasagna
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs 20 mins
-
Servings
16 servings
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Calories
536 kcal
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Course
Main Course
-
Cuisine
American
Egg Noodle Lasagna
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My Egg Noodle Lasagna recipe is a real family pleaser with layers and layers of meat sauce, cheesy filling, and egg noodles.
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Ingredients
For the Meat Sauce:
- 1 tablespoon canola oil
- 2 ¼ pounds ground beef
- 2 teaspoons garlic powder
- 1 tablespoon parsley flakes
- 1 tablespoon dried basil
- 1 teaspoon salt
- 2 ½ cups canned tomatoes with juice
- 6 ounces tomato paste
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- 12 ounces egg noodles
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For the Filling:
- 24 ounces cottage cheese
- 2 eggs beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup Parmesan Cheese grated
- 2 tablespoons parsley flakes
- 1 pound sharp cheddar cheese grated
- 1 pound mozzarella cheese grated
Instructions
Make the Meat Sauce:
- Place a large skillet or saucepan over medium high heat. Add the canola oil and ground beef. Cook, stirring frequently, until the beef is completely browned.
- Drain the beef in a colander over a plate lined with paper towels. Discard the fat and return the ground beef to the pan.
- Add the garlic powder, parsley flakes, dried basil, salt, canned tomatoes, and tomato paste.
- Bring to a bubble over medium high heat.
- Reduce the heat to low and simmer the sauce, uncovered, for one hour.
Cook the Noodles:
- When the sauce is nearing the end of the cooking time, cook the egg noodles according to the package directions. Drain the noodles and set aside.
Mix the Filling:
- In a medium bowl, add the cottage cheese, beaten eggs, salt, pepper, Parmesan cheese, and parsley. Stir well to thoroughly combine.
Assemble the Lasagna:
- Use either one large 10x15 baking dish, or one 9x13 pan and one 9x9 pan. Make two layers starting with half each of the noodles, meat sauce, filling, cheddar, and mozzarella. Repeat with a second layer of each.
Bake:
- Bake at 375 degrees for 30 minutes or until bubbly and hot throughout.
Notes
- You can easily double or even triple this recipe to feed a really huge crowd.
- Any leftovers may be wrapped well and stored in the refrigerator for up to three days.
- To freeze, place in a freezer container or wrap well in plastic wrap and aluminum foil. Freeze for up to three months. To use from frozen, allow the lasagna to thaw and then reheat at 350 degrees for about 20 minutes.
Nutrition Information
Show Details
Serving
1
Calories
536kcal
(27%)
Carbohydrates
23g
(8%)
Protein
35g
(70%)
Fat
34g
(52%)
Saturated Fat
16g
(80%)
Cholesterol
145mg
(48%)
Sodium
1040mg
(43%)
Potassium
564mg
(16%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
851IU
(17%)
Vitamin C
6mg
(7%)
Calcium
465mg
(47%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 536kcal | 27% |
| Carbohydrates | 23g | 8% |
| Protein | 35g | 70% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 145mg | 48% |
| Sodium | 1040mg | 43% |
| Potassium | 564mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 851IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 465mg | 47% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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