EGG NOODLE LASAGNA
An easy lasagna recipe using egg noodles instead of the traditional lasagna noodles. This is a great 'clean out the cupboard & fridge' recipe! The original recipe calls for mascarpone instead of the ricotta (which I use). Use mascarpone if you wish...it's just always easier for me to find ricotta at the store. You could also use cream cheese instead of ricotta.
Provided by Hey Jude
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
- Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
- While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
- Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
- Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 708.2, Fat 37.2, SaturatedFat 19.9, Cholesterol 188, Sodium 798, Carbohydrate 47.7, Fiber 2.5, Sugar 2, Protein 44.6
EGG NOODLE LASAGNA
My Egg Noodle Lasagna recipe is a real family pleaser with layers and layers of meat sauce, cheesy filling, and egg noodles.
Provided by Lana Stuart
Categories Main Dishes
Time 2h20m
Number Of Ingredients 17
Steps:
- Place a large skillet or saucepan over medium high heat. Add the canola oil and ground beef. Cook, stirring frequently, until the beef is completely browned.
- Drain the beef in a colander over a a plate lined with paper towels. Discard the fat and return the ground beef to the pan.
- Add the garlic powder, parsley flakes, dried basil, salt, canned tomatoes, and tomato paste.
- Bring to a bubble over medium high heat.
- Reduce the heat to low and simmer the sauce, uncovered, for one hour.
- When the sauce is nearing the end of the cooking time, cook the egg noodles according to the package directions. Drain the noodles and set aside.
- In a medium bowl, add the cottage cheese, beaten eggs, salt, pepper, Parmesan cheese, and parsley. Stir well to thoroughly combine.
- Use either one large 10x15 baking dish, or one 9x13 pan and one 9x9 pan. Make two layers starting with half each of the noodles, meat sauce, filling, cheddar, and mozzarella. Repeat with a second layer of each.
- Bake at 375 degrees for 30 minutes or until bubbly and hot throughout.
Nutrition Facts : ServingSize 1, Calories 536 kcal, Carbohydrate 23 g, Protein 35 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 145 mg, Sodium 1040 mg, Fiber 2 g, Sugar 5 g
AUNT ANGIE'S LASAGNA RECIPE
Steps:
- For the Meatball Mix: Preheat oven to 375 degrees F.
- In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna.
- For the Meat Sauce: In a stock pot (or large cooking vessel) brown the ground beef. Add the celery/carrot/onion mix and cook for about 2 minutes. Add the tomatoes and the seasonings. Let simmer for 2 hours.
- For Aunt Angie's Lasagna: Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce. Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan using pieces of pasta. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown.
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.
Provided by Allrecipes Member
Time 4h15m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 424 calories, Carbohydrate 23.6 g, Cholesterol 98.1 mg, Fat 26.1 g, Fiber 1.9 g, Protein 22.8 g, SaturatedFat 12.4 g, Sodium 652.4 mg, Sugar 6 g
AUNT MAY'S LASAGNA
Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.-Angie Estes, Elko, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer 40-50 minutes or until thickened., Meanwhile, preheat oven to 350°. cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives., Spread a fourth of the sauce in a greased 13x9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 412mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.
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.
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 266 calories, Fat 15g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 432mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
BACON AND EGG LASAGNA
Make and share this Bacon and Egg Lasagna recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Grease a 13x9 baking dish.
- In a skillet cook bacon until crisp; remove and drain on paper towels.
- In the drippings saute onions until tender.
- Stir in flour seasoned salt and pepper until blended.
- Gradually stir in half and half cream; bring to a boil over medium-low heat; cook stirring for 2 minutes.
- Remove from heat.
- Spread 1/2 cup sauce in greased dish.
- Layer with four noodles, then a third of the eggs and bacon, swiss cheese and white sauce.
- Repeat layers twice.
- Sprinkle with Swiss cheese.
- Bake uncovered for 35-40 minutes, or until bubbly.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 526.6, Fat 37, SaturatedFat 16.4, Cholesterol 284.1, Sodium 640.2, Carbohydrate 26.2, Fiber 1, Sugar 1.9, Protein 21.4
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