Egg Noodle Lasagna2014-12-22
- Yield : About 3.5 lbs.
- Servings : 6
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 60m
This information is per serving.
Calories from Fat140
Serving Size:About 9 oz. (260g) with meat sauce
Egg Noodle Lasagna is a simple variation of no-boil lasagna using egg noodles instead of lasagna noodles. Egg noodles are also used for the Southern Italian deluxe lasagna called Tembano made with shredded beef sauce, miniature meatballs, and Italian cold cuts like proscuitto and mortadella.
To reduce preparation time, you can use jarred tomato sauce. To reduce sodium, use homemade tomato sauce. Another option is adding a 14 oz. can of low sodium diced tomatoes to a jar of prepared tomato sauce.
In about the time it takes to reheat a frozen lasagna, you can make this homemade lasagna a variety of ways:
- With Meat Sauce
- Meatless Tomato Sauce
- Adding Sautéed Vegetables
Fresh baked lasagnas can fall apart or run when served. The first photo shows lasagna served straight from the oven.
Refrigerating the lasagna makes it easy to cut and it retains its shape. Small portions can be reheated in a microwave oven. Half or whole lasagna can be reheated, covered, in a 350°F oven 30 to 45 minutes or until the center reaches 160°F. An oven probe is ideal for reheating lasagna.
- 4 oz. (113 g) steamed vegetables drizzled with olive oil (100 calories)
- Small salad with tomato and oil and vinegar dressing (150 calories)
- 6 oz. red or white wine (150 calories)
The pictured meal with a 4 ounce glass of wine has about 790 calories.
- 8 oz. (225 g) egg noodles (thin or wide)
- 5 oz. (140 g) fresh or firm mozzarella, shredded or sliced
- 4 to 5 cups prepared tomato sauce (with or without meat)
Method of Preparation
Bring 2 quarts of water to a rolling boil and add noodles. Cook 5 to 6 minutes or until softened but still firm. Noodles will fully cook when baked.
Preheat oven to 375°F (190°C).
In an 8x8 inch or 2.5 qt. baking dish, cover bottom with a thin layer of sauce. Add 1/3 of the noodles, 1/2 of the mozzarella, and 1/3 of the sauce. Repeat for second and third layers ending with noodles covered with sauce.
Cover baking dish tightly with aluminum foil and bake 30 minutes or until sauce boils and noodles are fork tender. Cool 10 minutes and serve.