Egg Noodle Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs 20 mins
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Servings
16 servings
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Calories
536 kcal
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Course
Main Course
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Cuisine
American
Egg Noodle Lasagna
Description
Egg Noodle Lasagna brings together a meaty sauce seasoned with garlic powder, basil, parsley flakes, and canned tomatoes simmered for an hour to develop a deep, savory base. The sauce is layered with cooked egg noodles and a creamy filling made from cottage cheese mixed with eggs, Parmesan, salt, pepper, and parsley. Sharp cheddar and mozzarella cheeses create a gooey, golden topping after baking. The recipe’s use of egg noodles instead of traditional lasagna noodles makes for a distinctive texture and ease of assembly.
The simmered meat sauce offers rich tomato and herb flavors that soak into the noodles during baking, balancing with the mild, creamy cheese filling. The layering in a large baking dish allows for multiple portions and a substantial casserole ideal for family meals or gatherings.
This lasagna can be served on its own or alongside a simple salad or steamed vegetables to complete the meal. It holds well for reheating, making it practical for leftovers or meal prep.
The recipe notes suggest doubling or tripling the quantities for larger groups. Leftovers keep reliably in the refrigerator for up to three days and freeze well for up to three months. When frozen, the lasagna should be thawed before reheating at 350°F for about 20 minutes, ensuring even warming and maintaining texture.
Ingredients
For the Meat Sauce:
- 1 tablespoon canola oil
- 2 ¼ pounds ground beef
- 2 teaspoons garlic powder
- 1 tablespoon parsley flakes
- 1 tablespoon basil dried
- 1 teaspoon salt
- 2 ½ cups tomato with juice, canned
- 6 ounces tomato paste
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- 12 ounces egg noodles
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For the Filling:
- 24 ounces cottage cheese
- 2 egg beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup Parmesan Cheese grated
- 2 tablespoons parsley flakes
- 1 pound cheddar cheese grated, sharp
- 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
- This recipe can be easily scaled up to serve larger gatherings or parties.
- Store leftovers wrapped tightly in the refrigerator for up to three days for best freshness.
- To freeze, tightly wrap the lasagna or place in freezer-safe containers; it can be frozen for up to three months.
- Thaw frozen lasagna before reheating it in the oven at 350°F for approximately 20 minutes to warm through evenly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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