Egg-Noodle Lasagna

• 1 (8-ounce) package wide egg noodles
• 1 pound lean ground beef
• 6 green onions, sliced
• 2 large garlic cloves, minced
• 3/4 teaspoon salt, divided
• 1 (26-ounce) jar tomato-basil pasta sauce
• 1/8 teaspoon pepper
• 1 (8-ounce) package fresh mascarpone cheese*
• 1 cup sour cream
• 1/4 cup shredded Parmesan cheese

1. Prepare egg noodles according to package directions. Drain noodles, and set aside.
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. Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat, and simmer 20 minutes.
4. Stir together egg noodles, mascarpone cheese, 1 cup sour cream, and remaining 1/4 teaspoon salt until blended.
5. Layer half each of egg noodle mixture and ground beef mixture in a lightly greased 2-quart baking dish. Repeat layers.
6. Bake at 350u0b0 for 25 minutes. Remove from oven; sprinkle evenly with Parmesan cheese, and bake 5 more minutes.
7. Let stand 10 minutes before serving.
8. *1 (8-ounce) package cream cheese may be substituted for fresh mascarpone cheese.

egg noodles, ground beef, green onions, garlic, salt, tomatobasil pasta sauce, pepper, mascarpone cheese, sour cream, parmesan cheese

Taken from www.myrecipes.com/recipe/egg-noodle-lasagna (may not work)