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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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. Ingredients:
1 (8 ounce) package wide egg noodles |
1 lb lean ground beef |
6 green onions, sliced |
2 large garlic cloves, minced |
3/4 teaspoon salt, divided |
1 (26 ounce) jar tomato and basil pasta sauce |
1/8 teaspoon pepper |
1 (8 ounce) package ricotta cheese |
1 cup sour cream |
1/2 cup shredded parmesan cheese |
Directions:
1. 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.
2. Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
3. 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.
4. Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
5. Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
6. Let stand 10 minutes before serving.
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