My Egg Noodle Lasagna recipe is a real family pleaser with layers and layers of meat sauce, cheesy filling, and egg noodles.
Prep Time 30 minutesminutes
Cook Time 1 hourhour50 minutesminutes
Total Time 2 hourshours20 minutesminutes
Servings 16servings
Ingredients
For the Meat Sauce:
1tablespooncanola oil
2 ¼poundsground beef
2teaspoonsgarlic powder
1tablespoonparsley flakes
1tablespoondried basil
1teaspoonsalt
2 ½cupscanned tomatoeswith juice
6ouncestomato paste
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12ouncesegg noodles
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For the Filling:
24ouncescottage cheese
2eggsbeaten
1teaspoonsalt
1teaspoonblack pepper
½cupParmesan cheesegrated
2tablespoonsparsley flakes
1poundsharp Cheddar cheesegrated
1poundMozzarella cheesegrated
Instructions
Make the Meat Sauce:
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.
Cook the Noodles:
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.
Mix the Filling:
In a medium bowl, add the cottage cheese, beaten eggs, salt, pepper, Parmesan cheese, and parsley. Stir well to thoroughly combine.
Assemble the Lasagna:
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:
Bake at 375 degrees for 30 minutes or until bubbly and hot throughout.
Notes
You can easily double or even triple this recipe to feed a really huge crowd.
Any leftovers may be wrapped well and stored in the refrigerator for up to three days.
To freeze, place in a freezer container or wrap well in plastic wrap and aluminum foil. Freeze for up to three months. To use from frozen, allow the lasagna to thaw and then reheat at 350 degrees for about 20 minutes.