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Egg Noodle Lasagna Recipe

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 YIELD:12-16 servings


  • 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.

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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Reviewed Feb. 12, 2009

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

Reviewed Jan. 13, 2009

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

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