Egg Noodle Lasagna
Indulge in the ultimate comfort food with this Egg Noodle Lasagna, a delicious twist on the classic Italian favorite. Instead of traditional lasagna sheets, tender egg noodles create the perfect base for layers of rich meat sauce, creamy ricotta, and gooey mozzarella cheese. Infused with fragrant Italian seasoning, garlic, and a hearty blend of marinara and ground beef, this dish delivers bold, satisfying flavors in every bite. With just 20 minutes of prep time and a simple assembly process, this baked pasta masterpiece is perfect for busy weeknights or cozy family dinners. Serve it with a crisp green salad or garlic bread for a complete meal that your loved ones will rave about. Egg Noodle Lasagna is comfort food reimagined—easy to make and irresistibly tasty!
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Recipe Information
Ingredients
- 12 oz Egg noodles
- 1 lb Ground beef
- 24 oz Marinara sauce
- 1.5 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 1 tsp Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Cook the egg noodles in a large pot of salted boiling water according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
Stir in the marinara sauce, garlic powder, and Italian seasoning. Season with salt and pepper to taste. Reduce heat to low and simmer for 5 minutes.
In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, 1 cup of shredded mozzarella cheese, and a pinch of salt and pepper. Mix until well combined.
Lightly grease a 9x13-inch baking dish. Spread a small amount of meat sauce on the bottom to prevent sticking.
Assemble the lasagna by layering one-third of the cooked egg noodles, half of the ricotta mixture, one-third of the meat sauce, and a sprinkle of mozzarella cheese. Repeat the layers, ending with a final layer of noodles, meat sauce, and the remaining mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 526 mg | 40% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 363 mg | 8% | |
*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.
