Egg Noodle Lasagna Recipe

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Mary Oberlin of Selinsgrove, Pennsylvania was lucky enough to receive this recipe from one of her friends. The perfect take-along for charity events and church potlucks, the comforting crowd-pleaser is sure to warm tummies on the coldest of winter nights.
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 12-16 servings

Ingredients

  • 6-1/2 cups uncooked wide egg noodles
  • 3 tablespoons butter
  • 1-1/2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 2-1/4 cups spaghetti sauce
  • 6 ounces process cheese (Velveeta), cubed
  • 3 cups (12 ounces) shredded mozzarella cheese

Nutritional Facts

1 serving (1 cup) equals 266 calories, 15 g fat (8 g saturated fat), 65 mg cholesterol, 432 mg sodium, 16 g carbohydrate, 1 g fiber, 17 g protein.

Directions

  1. Cook noodles according to package directions; drain. Add butter; toss to coat.
  2. 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.
  3. Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through. Yield: 12-16 servings.
Originally published as Egg Noodle Lasagna in Quick Cooking November/December 2001, p37

Nutritional Facts

1 serving (1 cup) equals 266 calories, 15 g fat (8 g saturated fat), 65 mg cholesterol, 432 mg sodium, 16 g carbohydrate, 1 g fiber, 17 g protein.

Reviews for Egg Noodle Lasagna

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MY REVIEW
Reviewed Feb. 12, 2009

What soup are you referring to?????

MY REVIEW
Reviewed Jan. 13, 2009

Anyone have a suggestion for a replacement to the canned soup in this recipe?

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