Quick Egg Noodle Lasagne
Discover the ultimate comfort food with a twist in this Quick Egg Noodle Lasagne—a rich, hearty dish that combines classic lasagne flavors with the convenience of tender egg noodles. Perfect for busy weeknights, this recipe features layers of savory ground beef simmered in marinara sauce, a creamy ricotta-Parmesan blend, and gooey mozzarella cheese, all nestled between perfectly cooked egg noodles. With just 15 minutes of prep time and 25 minutes in the oven, this easy lasagne alternative delivers all the cheesy, baked goodness you crave without the hassle of traditional lasagna sheets. Ideal for feeding a family or a crowd, it's finished with a sprinkle of fresh parsley for a bright, flavorful touch. Serve this quick and delicious pasta bake alongside a crisp green salad or garlic bread for a satisfying meal everyone will love!
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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 large Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 tsp Dried Italian seasoning
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil, and cook the egg noodles according to the package instructions, usually about 6-8 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it into small pieces with a wooden spoon, about 5 minutes.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the marinara sauce and dried Italian seasoning. Reduce the heat to low and simmer for 5 minutes. Season with salt and black pepper, and remove from heat.
In a mixing bowl, combine ricotta cheese, grated Parmesan, the egg, and a pinch of salt. Mix well until smooth and creamy.
In a greased 9x13-inch baking dish, begin layering the lasagne: Spread a thin layer of the meat sauce on the bottom of the dish.
Add a layer of cooked egg noodles over the meat sauce, followed by dollops of the ricotta mixture. Sprinkle a layer of shredded mozzarella over the top.
Repeat the layers (meat sauce, egg noodles, ricotta mixture, mozzarella) until all ingredients are used up, finishing with a generous layer of mozzarella on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 5 minutes, or until the cheese on top is melted and bubbly.
Let the lasagne rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Slice and serve warm. Enjoy your Quick Egg Noodle Lasagne!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 5796 mg | 252% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 20.2 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 3709 mg | 285% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 841 mg | 18% | |
*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.
