Egg Noodle Lasagna

Name: Egg Noodle Lasagna
Ingredients: 1 (8 ounce) package wide egg noodles; 1 lb lean ground beef; 6 green onions, sliced; 2 large garlic cloves, minced; 3/4 teaspoon salt, divided; 1 (26 ounce) jar tomato and basil pasta sauce; 1/8 teaspoon pepper; 1 (8 ounce) package ricotta cheese; 1 cup sour cream; 1/2 cup shredded parmesan cheese

10 ingredients

6 steps

Ingredients

1 (8 ounce) package wide egg noodles
1 lb lean ground beef
6 green onions, sliced
2 large garlic cloves, minced
3/4 teaspoon salt, divided
1 (26 ounce) jar tomato and basil pasta sauce
1/8 teaspoon pepper
1 (8 ounce) package ricotta cheese
1 cup sour cream
1/2 cup shredded parmesan cheese

Directions

1

Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
2

Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
3

While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
4

Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
5

Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
6

Let stand 10 minutes before serving.