Egg-Noodle Lasagna

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

Preparation

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.