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Recipe Types: 1-Pan entree , 300 Kcal Breakfasts , 300 kcal Desserts , 500 Kcal Meals , 700 Kcal Meals , Antipasti , Beverage , Bread/Pizza , Breakfast , Desserts & Candy

Egg Noodle Lasagna

2014-12-22
  • Yield : About 3.5 lbs.
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 60m
imd-daniel

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Nutritional Info

This information is per serving.

  • Calories

    340

  • Calories from Fat

    140

  • Total Fat

    15g

  • Saturated Fat

    6g

  • Trans Fat

    0g

  • Cholesterol

    100mg

  • Sodium

    260mg

  • Carbohydrates

    30g

  • Dietary Fiber

    2g

  • Sugar

    3g

  • Protein

    19g

  • 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

Cook’s Tip

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.

Serving Suggestion:

  • 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)

Meal Calories

The pictured meal with a 4 ounce glass of wine has about 790 calories.

Ingredients

  • 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

Step 1

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.

Step 2

Preheat oven to 375°F (190°C).

Step 3

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.

Step 4

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.

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