Lunch: Egg Noodle Lasagna Recipe
Ingredients
6-1/2 cups uncooked wide egg noodles
3 tablespoons butter
1-1/2 pounds ground beef
2-1/4 cups spaghetti sauce
6 ounces process cheese (Velveeta), cubed
3 cups (12 ounces) shredded mozzarella cheese
Instructions
Cook noodles according to package directions; drain. Add butter; toss to coat.
In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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