Egg Noodle Lasagna: A Quick and Easy Twist on a Classic Dish

This Egg Noodle Lasagna is a Game-Changer

It doesn’t matter if you’re a lasagna purist or someone looking for a shortcut, Egg Noodle Lasagna is the game-changer you didn’t know you needed. Imagine all the rich, cheesy, meaty goodness of classic lasagna but with tender egg noodles that soak up every bit of flavor. This isn’t just a time-saver; it’s a whole new way to enjoy a family favorite. Whether it’s a busy weeknight or a lazy Sunday dinner, this dish delivers comfort without the hassle. Let’s dive into the easiest, most satisfying lasagna you’ll ever make.

Easy Egg Noodle Lasagna

One of the things I’ve always loved about Lasagna is the layers of flavor stacked into the noodles.  I’m a big tomato and cheese fan so, much like pizza, this dish always hit home for me.  The thing I don’t care for so much, about a traditional lasagna recipe, is the fact that it takes so long to make.  This Lasagna with Egg Noodles is a wonderful recipe that knocks out almost half of the normal cooking time. So you can enjoy more eating instead of waiting eat.  And this recipe is just bursting with flavor, as well.  Plus it’s smothered and baked with cheese and has all of the other great ingredients that make any Lasagna so heavenly when it hits your pallet.

Ready to ditch the lasagna noodles and give this Egg Noodle Lasagna a try? Let me know in the comments how it turned out for you!

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Egg Noodle Lasagna Ingredients:

MEAT SAUCE

• 1/2 lbs Ground Beef – Adds hearty flavor.
• 1/2 lbs Italian Sausage – Use mild or hot for extra spice.
• 1 tsp Anise or Fennel – Brings a sweet, aromatic note.
• 1 15 oz can Stewed Tomatoes – Italian herb, chopped for texture.
• 1 15 oz can Tomato Sauce – Smooth base for the sauce.
• 1 tbsp Brown Sugar – Balances acidity.
• 1 tsp Black Pepper – Adds mild heat.
• 1 1/2 tbsp Italian Seasoning – Classic herb mix.
• 1 tbsp Oregano – Extra earthiness.
• 1/4 tsp Onion Powder – Boosts savory depth.
• 2 Garlic Cloves – Fresh and aromatic.

EGG NOODLE MIX

• 12 oz Egg Noodles – Tender, easy layers.
• 1 cup Ricotta – Creamy, cheesy base.
• 1/2 cup Heavy Cream – Adds richness.
• 1/4 cup Parmesan – Sharp, salty kick.
• 1 Green Onion – Bright, fresh flavor.

TOPPING

• 1 cup Mozzarella – Melts to golden perfection.
• 8 Basil Leaves – Fresh, fragrant garnish.

EXTRAS

• Olive Oil & Salt – For cooking noodles and keeping them from sticking.

Instructions

Egg Noodle Lasagna Instructions

1. Make the Meat Sauce:

• Heat a skillet over medium heat.
• Cook 1/2 lb ground beef and 1/2 lb Italian sausage, breaking it up as it browns.
• Add 1 tsp anise, 2 chopped garlic cloves, and 1/4 tsp onion powder; stir until fragrant.
• Mix in 1 can stewed tomatoes (chopped) and 1 can tomato sauce.
• Stir in 1 tbsp brown sugar, 1 tsp black pepper, 1 1/2 tbsp Italian seasoning, and 1 tbsp oregano.
• Simmer for 10–15 minutes, stirring occasionally.

2. Cook the Egg Noodles:

• Bring a pot of salted water to a boil.
• Add 12 oz egg noodles and cook until tender. Drain.
• Toss the noodles with a drizzle of olive oil to prevent sticking.

3. Prepare the Egg Noodle Mix:

• In a large bowl, combine 1 cup ricotta, 1/2 cup heavy cream, 1/4 cup Parmesan cheese, and 1 chopped green onion.
• Gently fold in the cooked egg noodles until evenly coated.

4. Assemble the Lasagna:

• Preheat your oven to 425°F (218°C).
• In a greased baking dish, layer half of the egg noodle mixture.
• Spread half of the meat sauce on top.
• Repeat with the remaining noodles and sauce.

5. Add the Topping:

• Sprinkle 1 cup grated mozzarella evenly over the top.
• Add 8 basil leaves as a garnish.

6. Bake:

• Bake for 15 minutes.
• Remove the foil and bake for another 10–15 minutes, or until the cheese is melted and bubbly.

7. Rest and Serve:

• Let the lasagna rest for 10 minutes before slicing.
• Serve warm and enjoy!

Be sure to watch the short video tutorial and I’ll show you exactly how to make this Egg Noodle Lasagna.

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