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Egg-Noodle Lasagna

Egg-Noodle Lasagna

Southern Living OCTOBER 2004

  • Yield: Makes 6 servings
  • Cook time: 30 Minutes
  • Prep time: 20 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.


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Egg-Noodle Lasagna Recipe