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Egg Noodle Lasagna

 Egg Noodle Lasagna
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.
12-16 ServingsPrep: 20 min. Cook: 4 hours


  • 6-1/2 cups uncooked wide egg noodles
  • 3 tablespoons butter
  • 1-1/2 pounds ground turkey or beef
    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


  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

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Egg Noodle Lasagna (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.