egg noodle lasagna
Egg Noodle Lasagna
A twist on traditional lasagna using egg noodles instead of sheets. Layers of meat sauce, noodles, and cheese come together for a quick and satisfying baked casserole the whole family will enjoy.
Ingredients:
- 6 1/2 cups uncooked wide egg noodles
- 3 tablespoons butter
- 1 1/2 pounds ground beef
- 2 1/4 cups spaghetti sauce
- 6 ounces process cheese (eg. velveeta), cubed
- 3 cups shredded mozzarella cheese
Directions:
- Cook noodles according to package directions; drain. Add butter; toss to coat.
- In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5- qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses.
- Repeat layers twice.
- Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.
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