Cheesy Cheddar Mock Lasagna
Indulge in the ultimate comfort food fusion with this Cheesy Cheddar Mock Lasagna! Perfectly al dente egg noodles replace traditional lasagna sheets in this effortless twist on a classic dish. Layers of savory ground beef and tomato sauce, infused with aromatic Italian seasoning, meet a rich, velvety cheese sauce starring sharp cheddar, ricotta, and Parmesan. This baked casserole is topped with extra cheddar for a bubbly golden finish, making every bite ooze with cheesy perfection. With just 15 minutes of prep and an irresistible flavor profile, this crowd-pleasing recipe is perfect for weeknight dinners or casual gatherings. Best served warm with a sprinkle of fresh parsley, it’ll have your family craving seconds! Keywords: cheesy cheddar, mock lasagna, easy dinner, comfort food casserole, noodle bake.
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Recipe Information
Ingredients
- 12 oz wide egg noodles
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves minced garlic
- 1 tsp Italian seasoning
- 28 oz crushed tomatoes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup ricotta cheese
- 2 cups shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess grease if necessary.
Add the diced onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes, until the onion is soft and translucent.
Stir in the Italian seasoning, crushed tomatoes, salt, and black pepper. Lower the heat to medium and let simmer for 10 minutes to allow the flavors to combine.
While the sauce is simmering, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the milk. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Stir in the shredded cheddar cheese, Parmesan cheese, and ricotta cheese into the saucepan, stirring until smooth and creamy. Remove from heat.
In the prepared baking dish, layer half of the cooked noodles, followed by half of the meat sauce, and half of the cheese sauce. Repeat with the remaining noodles, meat sauce, and cheese sauce.
Sprinkle the top of the dish with an additional 1/2 cup of cheddar cheese for extra melty goodness.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the top is bubbly and slightly golden.
Let the mock lasagna rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 9.0 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 530 mg | 41% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
