Egg Noodle Lasagna

Is anyone noticing a trend here? I seem to really enjoy lasagna, but especially enjoy taking the easy way out when making it! Similar to my Lasagna Roll Ups, this recipe will cut your lasagna prep time down while still delivering that same amazing layered taste and look. My husband commented that it might even be better than traditional lasagna. That’s straight from the horse’s mouth, people.

FYI- this meal makes enough to feed an army. Don’t ask why I made it for just two people. OK, the answer will be leftovers. But this would be great for a potluck or if a friend just had a baby and you want to make a freezer meal…the possibilities are endless.

Cast of Characters

  • 8 oz. egg noodles
  • 1 lb. ground chicken
  • 24 oz. jar spaghetti sauce
  • 8 oz. ricotta cheese
  • 1/2 cup parmesan cheese
  • 1 1/2 cups mozzarella cheese
  • 1 tsp. garlic powder
  • 3 Tbsp. dried parsley
  • 2 tsp. basil
  • 2 tsp. salt

Start off by boiling a large pot of water. Cook egg noodles according to package instructions.

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While the noodles are cooking, start browning your chicken in a pan sprayed with cooking spray.

Meanwhile, mix your parsley, garlic powder, and ricotta. I did this right in the ricotta container to avoid dirtying another dish.

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Once your chicken is ready, pour in the jar of sauce, the basil, and season with salt.  Allow to simmer for 15 minutes.

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Grease a 13×9 baking dish. Spread half of the cooked egg noodles on the bottom.

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Sprinkle with 1/2 of the shredded mozzarella cheese.

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Top with all of the chicken and sauce mixture. Then, sprinkle some Parmesan cheese on top.

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Dollop spoonfuls of the ricotta mixture on top, then spread with a spoon in an even layer.

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Top with the remaining noodles, mozzarella, and parmesan.

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Bake in a 400 degree oven for 30 minutes.

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Slice up and enjoy!

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What are some recipe shortcuts you take?

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