Egg Noodle Lasagna Recipe

Egg Noodle Lasagna Recipe

  • 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 (eg. Velveeta), cubed
  • 3 cups shredded mozzarella cheese
  1. Cook noodles according to package directions; drain. Add butter; toss to coat.
  2. 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.
  3. Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.
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