Egg-Noodle Lasagna

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes
Bake: 30 Minutes
Stand: 10 Minutes


1 (8-ounce) package wide egg noodles
1 pound lean ground beef
6 green onions, sliced
2 large garlic cloves, minced
3/4 teaspoon salt, divided
1 (26-ounce) jar tomato-basil pasta sauce
1/8 teaspoon pepper
1 (8-ounce) package fresh mascarpone cheese*
1 cup sour cream
1/4 cup shredded Parmesan cheese


Prepare egg noodles according to package directions. Drain noodles, and set aside.

Cook ground beef, green onions, garlic, and 1/2 teaspoon salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.

Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat, and simmer 20 minutes.

Stir together egg noodles, mascarpone cheese, 1 cup sour cream, and remaining 1/4 teaspoon salt until blended.

Layer half each of egg noodle mixture and ground beef mixture in a lightly greased 2-quart baking dish. Repeat layers.

Bake at 350° for 25 minutes. Remove from oven; sprinkle evenly with Parmesan cheese, and bake 5 more minutes.

Let stand 10 minutes before serving.

*1 (8-ounce) package cream cheese may be substituted for fresh mascarpone cheese.

Norma F. Bone, Tallahassee, Florida,

Southern Living

October 2004
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