Egg-Noodle Lasagna

1. 1

   Prepare egg noodles according to package directions. Drain noodles, and set aside.

2. 2

   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.

3. 3

   Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat, and simmer 20 minutes.

4. 4

   Stir together egg noodles, mascarpone cheese, 1 cup sour cream, and remaining 1/4 teaspoon salt until blended.

5. 5

   Layer half each of egg noodle mixture and ground beef mixture in a lightly greased 2-quart baking dish. Repeat layers.

6. 6

   Bake at 350u00b0 for 25 minutes. Remove from oven; sprinkle evenly with Parmesan cheese, and bake 5 more minutes.

7. 7

   Let stand 10 minutes before serving.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.