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Egg-Noodle Lasagna

Prep time 20 mins
Cook time 30 mins
Bake time 30 mins
Stand time 10 mins
Yield Makes 6 servings

Ingredients

  • 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

How to Make It

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

  2. 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.

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

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

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

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

  7. Let stand 10 minutes before serving.

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