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
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/ CREAM CHEESE LASAGNA
This is not your everyday lasagna...the cream cheese / sour cream mixture gives this lasagna a creaminess and its own unique flavor...I was pleasantly surprised at how good it was...my picky daughter loved it, so that spoke volumes...she likes it better than regular lasagna. I took a recipe from one of my old cookbooks and...
Provided by Cassie *
Categories Casseroles
Time 55m
Number Of Ingredients 26
Steps:
- 1. Cook your pasta and drain well...do not over cook...it will cook more in the sauce, you don't want it mushy.
- 2. Make the sauce first as it has to cook for 1 hour and 15 minutes. Or use at least 32 ounces store bought. In a Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until veggies are tender and meat is no longer pink. Drain. Stir in crushed tomatoes, tomato paste, tomato sauce, broth or water. Stir in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 hour 15 minutes, stir occasionally.
- 3. In a bowl, mix cream cheese with the sour cream until smooth. I use hand mixer. Stir in the seasoning and cheeses.
- 4. Preheat oven to 350 degree F. Spray a 9 x 13 pan with nonstick cooking spray. You can use a bit larger deep pan if you have, as this comes clear to the top. I bake mine on a cookie sheet in case it bubbles over. Ladle about 2 cups sauce on bottom of dish, and spread evenly. ( this may seem like a lot of sauce, throughout the recipe, but the noodles suck it right up.) Place half the noodles on top of the sauce, spreading evenly. Spread 1/2 the cream cheese mixture over the noodles. Next 1 cup shredded cheese.
- 5. Next, another 2 cups sauce. Spread evenly. The rest of noodles, cream cheese mixture and 1/2 of remaining cheese. (Save some for on top of final layer of sauce.) Now, spread enough sauce to coat the top. ( you will have sauce left, which you can freeze for another use.) Sprinkle remaining cheese over top and I sprinkle with some dried parsley.
- 6. Bake for 40 - 45 minutes or until bubbly and starting to brown. Remove lasagna from oven and let set up for 5 - 10 minutes. Can serve with extra sauce. Enjoy!
KETO NO NOODLE LASAGNA RECIPE
Craving lasagna on keto? See how to make lasagna without noodles in just 10 minutes. This keto no noodle lasagna recipe has all the same hearty, satisfying flavors, with only 5 ingredients.
Provided by Lisa MarcAurele
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (176 degrees C).
- Season the ground beef with salt and pepper.
- Heat a large skillet over medium heat. Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned. Drain off any excess fat.
- Transfer the beef to the bottom of a 9x9 inch baking pan.
- Spread the ricotta on top, followed by the Parmesan. Then, pour the marinara sauce over the layers and top with the mozzarella.
- Bake for 25 minutes, until the cheese on top is melted and browned.
Nutrition Facts : Calories 355 kcal, Carbohydrate 6 g, Protein 24 g, Fat 25 g, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
NOODLE-LESS LASAGNA
The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the noodles in this healthy lasagna.
Provided by Devon O'Brien
Categories Gluten-Free Pasta Recipes
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
- Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.
- Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.
- Combine ricotta, egg and pepper in a small bowl.
- Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
- Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 19 g, Cholesterol 68.6 mg, Fat 16 g, Fiber 3.6 g, Protein 16.7 g, SaturatedFat 6.8 g, Sodium 505.8 mg, Sugar 6.6 g
BACON 'N' EGG LASAGNA
My sister-in-law served this special dish for Easter breakfast one year, and our whole family loved the mix of bacon, eggs, noodles and cheese. Now I sometimes assemble it the night before and bake it in the morning for a terrific hassle-free brunch entree. -Dianne Meyer, Graniteville, Vermont
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with 4 noodles and a third each of the eggs, bacon, Swiss cheese and remaining sauce. Repeat layers twice. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 35-40 minutes. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 20g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 489mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein.
AUNT CIN'S EGG NOODLE LASAGNA
A crowd favorite in our family, this casserole has all the goodness of lasagna with much less work! Also, it feeds a crowd without breaking the bank.
Provided by Jen
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h11m
Yield 12
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan and layer cooked egg noodles on the bottom.
- Mix cottage cheese, cream cheese, and sour cream together in a bowl.
- Heat a large skillet over medium heat. Add ground beef; cook and stir until nearly browned, about 5 minutes. Stir in pasta sauce and tomato paste.
- Spread the cottage cheese mixture over the cooked noodles in the baking pan. Top with the ground beef mixture.
- Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese on top and bake until melted and bubbling, about 10 minutes more.
Nutrition Facts : Calories 463.5 calories, Carbohydrate 36.3 g, Cholesterol 101.6 mg, Fat 25.1 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 13.6 g, Sodium 837.5 mg, Sugar 10 g
ULTIMATE HOMEMADE LASAGNA NOODLES RECIPE
Provided by Claudia Gomez
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Measure out 2 and 1/2 cups of all-purpose flour and pour it all into a large mound on a clean countertop or kitchen work surface.
- At the top of the mound, dig out a large well, using your fingers to push the flour into shape.
- Crack all 4 eggs into the center of the well and use a fork to beat them lightly.
- Once you beat the eggs, use your fingers to slowly fold over the flour into the eggs, filling in the well and mixing everything as you do so.
- Keep doing this until a soft dough has begun to form, and it's springy enough to shape into a ball.
- When you have the right shape, place more flour down onto the kitchen surface, and begin kneading your dough.
- Keep kneading for at least 10 minutes. The dough needs to be elastic and smooth.
- If the dough is too wet, you need to add more flour. If it's much too dry, then consider adding one further egg to the mixture and remixing.
- When you're pleased with your dough's texture, wrap it up in cling wrap. You should let your dough rest at room temperature for half an hour before you start rolling out your fresh lasagne sheets!
- Remove your dough ball from the cling wrap once it's rested for at least half an hour.
- With a sharp knife, slice the dough ball into 6 equally sized pieces.
- Place one piece on a lightly floured kitchen counter and wrap the rest up to keep the remaining dough from drying out.
- Push the dough ball into a flat rectangular shape with both hands.
- Set up your pasta maker on the side and place it onto the widest noodle setting.
- Pass the rectangle of dough through the roller to flatten it.
- Fold the flattened dough over into thirds and pass the rectangle through the roller while it is still on the widest setting.
- Keep repeating and rolling the dough through the pasta maker at least 10 times to flatten it out. You may need to add more flour if things start to get sticky!
- After the tenth attempt, place the pasta maker onto the next setting down from the widest and pass the dough through again.
- Keep putting the setting down a notch and passing the dough through until you've reached the thinnest setting it can be. The result should only be about 1/16 of an inch thick.
- Place your long, thin stretch of dough onto parchment paper and gently slice it into lasagna noodle-sized pieces.
- Repeat until you have no remaining dough left to roll out through your pasta maker!
- Place a large saucepan on the stovetop and bring a large pot of salted water to the boil.
- You also need a large pot of ice-cold water ready on the side (within easy reach!).
- Place individual lasagna sheets into the boiling water and allow them to cook for just 30 seconds.
- Immediately remove the lasagna sheets and place them into the ice-cold water you have waiting.
- Repeat this process until you have no lasagna sheets left to cook.
- Drain the lasagna sheets and give them a quick rinse under the water before transferring them to a baking tray or parchment paper where they can rest until it's time to assemble your homemade lasagna and bake it in the oven!
Nutrition Facts : ServingSize 4
EGG NOODLE LASAGNA
This information is per serving.
Provided by Daniel
Categories Recipe Type: 700 Kcal Meals, Pasta & Rice
Yield About 3.5 lbs.
Number Of Ingredients 3
Steps:
- Bring 2 quarts of water to a rolling boil and add noodles. Cook 5 to 6 minutes or until softened but still firm. Noodles will fully cook when baked.
- Preheat oven to 375°F (190°C).
- In an 8x8 inch or 2.5 qt. baking dish, cover bottom with a thin layer of sauce. Add 1/3 of the noodles, 1/2 of the mozzarella, and 1/3 of the sauce. Repeat for second and third layers ending with noodles covered with sauce.
- Cover baking dish tightly with aluminum foil and bake 30 minutes or until sauce boils and noodles are fork tender. Cool 10 minutes and serve.
Nutrition Facts : Nutritional Info This information is per serving. Calories 340 Calories from Fat 140 Total Fat 15g Saturated Fat 6g Trans Fat 0g Cholesterol 100mg Sodium 260mg Carbohydrates 30g Dietary Fiber 2g Sugar 3g Protein 19g Serving Size About 9 oz. (260g) with meat sauce
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.
CROCK POT EGG NOODLE LASAGNA
My sister made this for our boys on Black Friday (they were home with dad as we shopped :) ). This was really tasty and my children enjoyed it. Recipe was adapted from Quick Cooking.
Provided by bmcnichol
Categories Meat
Time 4h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions and drain. Add butter and toss to coat.
- In a large skillet, cook beef over medium heat until no longer pink and drain.
- Spread a fourth of the spaghetti sauce into crockpot.
- 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 392, Fat 23.1, SaturatedFat 11.4, Cholesterol 94.7, Sodium 600.1, Carbohydrate 21.8, Fiber 0.9, Sugar 4.8, Protein 23.4
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