Egg Noodle Lasagna Recipe

4 2 5
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Egg Noodle Lasagna Recipe

Read Reviews
4 2 5
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

Ingredients

  • 6-1/2 cups uncooked wide egg noodles
  • 3 tablespoons butter
  • 1-1/2 pounds ground beef
  • 2-1/4 cups spaghetti sauce
  • 6 ounces process cheese (Velveeta), cubed
  • 3 cups (12 ounces) shredded mozzarella cheese

Directions

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. Yield: 12-16 servings.
Originally published as Egg Noodle Lasagna in Quick Cooking November/December 2001, p37

Nutritional Facts

1 cup: 266 calories, 15g fat (8g saturated fat), 65mg cholesterol, 432mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 17g protein.

  • 6-1/2 cups uncooked wide egg noodles
  • 3 tablespoons butter
  • 1-1/2 pounds ground beef
  • 2-1/4 cups spaghetti sauce
  • 6 ounces process cheese (Velveeta), cubed
  • 3 cups (12 ounces) shredded mozzarella cheese
  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

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encarta User ID: 2187241 32408
Reviewed Feb. 12, 2009

"What soup are you referring to?????"

MY REVIEW
aafleming User ID: 1069762 32914
Reviewed Jan. 13, 2009

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

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