Egg Noodle Lasagna

The other day I saw my friend Cindy mention that she was going to be making an Egg Noodle Lasagna for her family that night and I immediately was intrigued and asked her if she would share her recipe. She told me that it was really simple, just a layering of egg noodles, sauce, meat and cheeses similar to a regular lasagna. Below is her recipe with some additions of mine (vegetables) to help bulk it up and make it a little healthier. I was really impressed with this dish because it not only tasted like a lasagna but I was able to prepare it and cook it on a week night with little to no fuss. I can't wait to try variations on this with more vegetables and no meat for a fun vegetarian lasagna! So many thanks to Cindy for her wonderful idea!



Egg Noodle Lasagna: serves 6-8

12oz No Yolk Egg Noodles
1lbs Lean Ground Beef (93% Lean)
1 Small Onion - chopped
1 Green Pepper - Chopped
1 Zucchini - Chopped
1C Part Skim Ricotta Cheese
4oz Part Skim Mozzarella Cheese
1/2C Shredded Parmesan Cheese
3C Tomato Sauce
15oz Diced Tomatoes (Canned) - Drained
3oz Tomato Paste
2TB Fresh Basil (2tsp dried)
1tsp Onion Powder
3 Garlic Cloves - Minced
1tsp Olive Oil
Salt & Pepper

Bring a large pot of salted water to a boil and add the egg noodles and cook until Al Dente. You will be baking them as well so make sure that they are not cooked through to your desired level of firmness as they will cook and soften some more in the oven.

While the noodles are cooking lets get started on the fillings. In a greased large skillet toss in the ground beef with half of the garlic, 1/2tsp onion powder and some salt and pepper. Cook over medium heat until browned, drain and set to the side. In the same skillet add the olive oil and remaining garlic, again over medium heat, and let it cook for a minute. Add the onions, green pepper and zucchini to the pan with some salt and pepper and cook for 6-8 minutes, then add the beef back to the pan and cook for another minute or two.

While the noodles and beef are cooking you can set the sauce to simmer on a back burner. In a sauce pot mix the tomato sauce, diced tomatoes, tomato paste, basil, remaining 1/2tsp onion powder and some salt and pepper together. Bring up to a boil and then reduce to a low simmer and stir every few minutes.

In a small bowl mix the ricotta, parmesan and 3oz of the mozzarella cheese together.

Now to assemble! Place 1C of sauce in the bottom of a casserole dish and spread it around the bottom and sides. Now mix the remaining sauce with the noodles. Place 1/4 of the noodles on the bottom of the pan, add 1/2 of the ground beef and vegetable mixture gently on top of that, 1/4 of the noodles next, then place the cheese mixture on top of that layer, then 1/4 of the noodles, remaining beef mixture, remaining noodles, then top with the 1oz of reserved mozzarella cheese. Place in a 375° oven and bake for 25-30 minutes until the sauce is bubbly and the mozzarella is melted on top. Remove from the oven and let it sit for a few minutes then scoop it out and enjoy!

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WW: 12 Points Plus / serving @ 6 servings
9 Points Plus / serving @ 8 servings