Sunday, April 11, 2010

Egg Noodle Lasagna

Although this dish below looks yummy our family didn't really care for it. It was a little too dry and we're not big "Velveeta in casserole" fans.

If you think the dish sounds good, please, give it a try. You may want to add another jar of spaghetti sauce. That would make it less lasagna-like, but would also moisten the dish. So far I haven't found a crockpot lasagna that my family likes. If you have a good recipe, please share!

*Ha, you may laugh at me. I didn't measure out the noodles when I made this. I just cooked up a bag-full and put it in. Measuring might have made the difference in dry/moist. Who knows. I'm just a home cook, y'all.

Egg Noodle Lasagna


6 1/2 C uncooked wide egg noodles
3 T. butter or margarine
1 1/2 lbs. ground beef
2 1/4 C spaghetti sauce
6 oz. process cheese (Velveeta), cubed
3 C. (12 oz.) shredded mozzarella cheese

Cook noodles according to package directions; drain. Add butter and toss to coat. In a skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce in 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.

Serving: 12-16 servings
Recipe Given By: Taste of Home


Lasagna Recipes said...

Hi, thanks for sharing. My kids love it when I cook different versions of lasagna, it's their favorite, and I'm pretty interested in this one. I'm just wondering if the egg noodles will not be too mushy for the recipe...

Angie's Ad Lib said...

As you can see by the picture, the noodles did not get too mushy. They held up well.