This recipe for lasagna is a delicious combination of two common variations: egg noodle lasagna and meat lasagna. Perfect for feeding a crowd, or for making more to store, egg noodle lasagna is hearty and delicious. Need a recipe for lasagna you can make ahead of time? Just follow all of the steps below up until the baking. Cover and refrigerate, then put it in the oven about 45 minutes to an hour before you’re ready to eat. (Because it’s starting out cooler, it will take slightly longer to bake.)
Pre-heat the oven to 375ºF. Spray a 9”x13” casserole dish or disposable lasagna pan with cooking spray and set it aside. Heat the evaporated milk in a sauce pan over medium heat. When it’s warm (but not boiling), whisk in the cream cheese until it has the consistency of cottage cheese.
Cook the egg noodles according to package directions, then drain and return them to the pot. In a separate pan, brown and drain the ground beef, then add the spaghetti sauce. This deliciously meaty sauce is why it’s called meat lasagna!
Add the cream cheese and milk mixture to the pan of noodles. This will help hold everything together. Stir until all the noodles are covered.
Place a layer of the noodle mixture on the bottom of your casserole dish. Then, add a layer of the meat sauce. Repeat this twice, so you have three layers total. Generously sprinkle mozzarella on top. Cover the egg noodle lasagna with foil and bake for 25-30 minutes. If you are using a foil pan for your meat lasagna, place it on a cookie sheet before putting it into the oven.
You can always mix it up with fresh veggies like olives, mushrooms, peppers, tomatoes, etc. Mix them into the sauce before assembling the egg noodle lasagna layers.
Easily transform this recipe from a meat lasagna into a vegetarian lasagna by substituting ground soy crumbles (or other meat substitute) for the ground beef.