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My Egg Noodle Lasagna recipe is a real family pleaser with layers and layers of meat sauce, cheesy filling, and egg noodles. From @NevrEnoughThyme https://www.lanascooking.com/egg-noodle-lasagna/

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.
Course Main Dishes
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Servings 16 servings
Calories 536kcal


For the Meat Sauce:

  • 1 tbsp canola oil
  • 2 ¼ lb ground beef
  • 2 tsp garlic powder
  • 1 tbsp parsley flakes
  • 1 tbsp dried basil
  • 1 tsp salt
  • 2 ½ cups canned tomatoes with juice
  • 6 oz tomato paste


  • 12 oz egg noodles


    For the Filling:

    • 24 oz cottage cheese
    • 2 eggs beaten
    • 1 tsp salt
    • 1 tsp black pepper
    • ½ cup Parmesan cheese grated
    • 2 tbsp parsley flakes
    • 1 lb sharp Cheddar cheese grated
    • 1 lb Mozzarella cheese grated


    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 at 375 degrees for 30 minutes or until bubbly and hot throughout.


    You can easily double or even triple this recipe to feed a really huge crowd.
    Any leftovers can 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.
    Try adding a teaspoon of red pepper flakes to the meat sauce to make it nice and spicy! Or substitute half the ground beef for hot Italian sausage.
    All you need with this lasagna is a big tossed salad and some bread. My Cheesy Onion and Herb Bread is really great with it.


    Serving: 1g | Calories: 536kcal | Carbohydrates: 23g | Protein: 35g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 145mg | Sodium: 1040mg | Potassium: 564mg | Fiber: 2g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 6mg | Calcium: 465mg | Iron: 3mg