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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 202.6
  • Total Fat: 4.8 g
  • Cholesterol: 36.2 mg
  • Sodium: 460.5 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 21.1 g

View full nutritional breakdown of Egg Noodle Lasagna calories by ingredient
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Egg Noodle Lasagna


Number of Servings: 12


    1 bag egg noodles (I used whole wheat Ronzoni)
    2 jars Classico spaghetti sauce
    20 oz. (one package) Jennie-O extra lean ground turkey
    2 cup. mozzarella cheese (reduced fat)
    .5 cup 4 cheese Mexican reduced fat cheese
    .5 cup frozen, chopped onion


Cook noodles according to package directions. Drain. In a skillet, lightly salt and pepper and cook turkey and onion over medium high heat until no longer pink. Drain. Spread 1/4 of spaghetti sauce in an ungreased 5 quart slow cooker. Layer with 1/3 of noodles, 1/3 of turkey, 1/3 remaining sauce and 1/3 of cheeses. Repeat layers twice. Cover and cook on low for 4 hours or util the cheese is melted and the lasagna is heated through. Yields 12-16 servings.

Serving Size: Makes 12 servings (about 1 cup each)

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