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Egg Noodle Lasagna

By: Mary Oberlin

"Mary Oberlin of Selinsgrove, Pennsylvania was lucky enough to receive this recipe from one of her friends. The perfect take-along for charity events and church potlucks, the comforting crowd-pleaser is sure to warm tummies on the coldest of winter nights."

Rate/Review | Read Reviews (27)

Prep Time:
15 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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 (eg. Velveeta), cubed
3 cups shredded mozzarella cheese

Directions

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.