Egg-Noodle Lasagna

By june

Ingredients

• 1 (8 oz) package wide egg noodles
• 1 lb lean ground beef
• 6 green onions, sliced
• 2 large garlic cloves, minced
• 3/4 tsp salt, divided
• 1 (26 oz) jar tomato-basil pasta sauce
• 1/8 tsp pepper
• 1 (8 oz) package fresh mascarpone cheese*
• 1 cup sour cream
• 1/4 cup shredded Parmesan cheese

Details

Servings 6

Preparation

Step 1

Prepare egg noodles according to package directions. Drain noodles, and set aside.
Cook ground beef, green onions, garlic, and 1/2 teaspoon salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat, and simmer 20 minutes.
Stir together egg noodles, mascarpone cheese, 1 cup sour cream, and remaining 1/4 teaspoon salt until blended.
Layer half each of egg noodle mixture and ground beef mixture in a lightly greased 2-quart baking dish. Repeat layers.
Bake at 350 degrees for 25 minutes. Remove from oven; sprinkle evenly with Parmesan cheese, and bake 5 more minutes.
Let stand 10 minutes before serving.

*1 (8 oz) package cream cheese may be substituted for fresh mascarpone cheese.