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A comforting, layered casserole of noodles, beef, cheese and spaghetti sauce. This Lasagna Noodle Casserole is well-loved and can easily be doubled to feed a crowd.
You all are crazy for our lasagna! I don’t blame you really. We think it is the best lasagna recipe, too! It’s time consuming, but worth it. If you’re craving lasagna for your next family dinner but don’t have time for the real thing, you’ll like this easy lasagna noodle casserole we’re sharing today.
Our family has a love-hate relationship with lasagna.
3 of us love it. 1 of us hates it. 1 of us could take it or leave it.
Matt could eat lasagna every day and not get tired of it. Braden is so much like his daddy that it’s scary, but he doesn’t want to touch lasagna with a 10-foot pole. He runs and hides when the word “lasagna” is mentioned.
As you can see, this recipe calls for egg noodles. Honestly, I chose them for this recipe because that’s what I had on hand. But then I had to wonder if egg noodles were better for you. The answer is…not really. They are higher in protein than traditional pasta, but they still have a lot of carbohydrates in them and they are low in fiber.
Yes! You can freeze this casserole before baking it. Wrap it in plastic wrap first, then wrap it in foil. Remove it from the freezer the day before you want to bake it and allow it to defrost in the fridge overnight.
Bake as directed, but you may need a little extra time if the casserole is really cold. Plan for up to an hour. It would also be a good idea to cover the casserole with foil for 30 minutes, then remove the foil and bake through.
You only need foil if the casserole has been frozen.