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Mama’s No Fuss Noodle Lasagna
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Description
An EASY, hearty lasagna that uses wide egg noodles instead of lasagna noodles.
Ingredients
- 1 pound Ground Beef (up To 2 Lbs)
- 1 jar Spaghetti Sauce (at Least 3 Cups)
- 2-½ cups Water
- 1 box Mafalda Noodles (12 Oz. Box) Or Wide Egg Or Dumpling Noodles
- 24 ounces, weight Cottage Cheese
- 1 teaspoon Salt
- 1 dash Pepper
- 1 Tablespoon Parsley
- ½ teaspoons Oregano
- 1 dash Garlic Powder
- 1 whole Egg, Slightly Beaten
- 1 package (large 16 Oz. Package) Shredded Mozzarella Cheese
- Grated Parmesan Cheese
Preparation
Brown ground beef. Pour spaghetti sauce and water into a large pot. Bring to a full boil, stir in noodles; cover and cook for 7 minutes, stirring occasionally until noodles are barely tender. Add beef.
In a separate bowl, blend cottage cheese with seasonings and egg. In a greased, high-sided 9 x 13 inch pan, alternate layers of noodles/sauce with the cheese mixture and mozzarella cheese, ending with noodles and sauce for the top layer. Sprinkle with Parmesan cheese.
Bake at 350 degrees for 30 minutes. Let stand at least 5-10 minutes before serving.
This is great to freeze, because it reheats well!
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