Noodle Lasagna


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Egg noodles are easier to work with than lasagna noodles, and the result is just as tasty.

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  • 4 oz. uncooked wide egg noodles
  • 1 C. ricotta cheese
  • 1 lb. lean ground beef
  • 28 oz. can Italian seasoned tomatoes, cut up 6 oz. can tomato paste
  • 1 large onion, chopped
  • 3 cloves garlic, minced fine
  • 1 tsp. oregano
  • 1 C. shredded mozzarella cheese
  • 1/4 C. shredded Parmesan cheese

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Cook noodles according to package directions. Drain but do not rinse. Combine with ricotta cheese in medium sized bowl. Brown beef with onions and garlic until meat is no longer pink. Drain well. Stir in tomato paste and fry, stirring constantly for 2 minutes. Stir in Tomatoes and oregano. Add salt and pepper to taste. Bring to a boil, cover and reduce heat to simmer. Simmer 1 hour on very low heat. Prepare a 13x9 casserole dish by spraying with non-stick spray. Pour 1/3 of sauce in bottom of casserole dish, top with 1/2 the noodle mixture, then 1/2 of the mozzarella cheese. Repeat layers ending with sauce on top. Sprinkle with Parmesan cheese. Bake at 350 degrees 1 hour. Let stand 10 minutes before serving.

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