Egg Noodle Lasagna
TOTAL TIME: Prep: 20 min. Cook: 3 hours
YIELD: 16 servings.
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.
Ingredients
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6-1/2 cups uncooked wide egg noodles
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3 tablespoons butter
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1-1/2 pounds ground beef
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2-1/4 cups spaghetti sauce
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6 ounces process cheese (Velveeta), cubed
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3 cups shredded mozzarella cheese
Directions
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1.
Cook noodles according to package directions; drain. Add butter; toss to coat.
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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.
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3.
Cover and cook on low until cheese is melted and lasagna is heated through, about 3 hours.
Nutrition Facts
1 cup: 266 calories, 15g fat (8g saturated fat), 65mg cholesterol, 432mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 17g protein.
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