Egg Noodle Lasagna Recipes

EGG NOODLE LASAGNA

Steps:

• 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 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.
• 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.
• In a medium bowl, add the cottage cheese, beaten eggs, salt, pepper, Parmesan cheese, and parsley. Stir well to thoroughly combine.
• 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 at 375 degrees for 30 minutes or until bubbly and hot throughout.

EGG NOODLE LASAGNA

Steps:

• 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.

EGG NOODLE LASAGNA

Steps:

• Cook noodles according to package directions; drain. Add butter; toss to coat. , In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice. , Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.

CROCK POT EGG NOODLE LASAGNA

Steps:

• Cook noodles according to package directions and drain. Add butter and toss to coat.
• In a large skillet, cook beef over medium heat until no longer pink and drain.
• Spread a fourth of the spaghetti sauce into crockpot.
• Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
• Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.