Egg Noodle Lasagna

Egg Noodle Lasagna Main Pic

This Egg Noodle Lasagna is a wonderful recipe that knocks out almost half of the normal cooking time so you can enjoy more eating instead of waiting.  And this dish is just bursting with flavor.  It’s got all of the great ingredients that make any Lasagna so heavenly when it’s hitting your pallet.

CLICK HERE for Pink Vodka Sauce over Rigatoni Pasta
CLICK HERE for Blackened Chicken Alfredo

Egg Noodle Lasagna Ingredients:

1/2 lbs Ground Beef
1/2 lbs Italian Sausage (Mild or Hot)
1 tsp Anise
1 can Stewed Tomatoes, chopped Italian Herb
1 Can Tomato Sauce
1 tbsp Brown Sugar
1 tsp Black Pepper
1 1/2 tbsp Italian Seasoning
1 tbsp Oregano
1/4 tsp Onion Powder
2 Garlic Cloves, chopped
1 Green Onion, chopped
1 cup Ricotta Cheese
1/2 cup Heavy Cream
1/4 cup Parmesan Cheese
12 oz Egg Noodle, Cooked
1 cup Mozzarella Cheese, grated
8 basil Leaves
Olive Oil and Salt for the noodles and Boiling water

Roast Beef Stroganoff

Roast Beef StroganoffBack Burner Beef Stroganoff!

For me, Beef Stroganoff is one of those recipes I rarely think I want until I’m actually enjoying a plate of it.  I always forget just how good it is until I’m stuffing my face and going back for seconds.  The way I did this recipe isn’t exactly normal practice.  And I mean that in two different ways.  Usually the beef is combined and cooked into the Stroganoff but I don’t do it that way in this recipe.  Also, most home cooks have not adopted Restaurant Chef Techniques and those are the secrets I try to pass on to you here in the Poor Man’s Gourmet Kitchen.

Roast Beef for StroganoffOne Particular technique I’m referring to is cooking things separately.  Have you ever wondered why your favorite restaurant dishes are so resilient and full of flavor?  Well, that’s why.  A lot of things that compliment each other are cooked separately.  A great example is Chicken Fettuccine Alfredo.  The Noodles are seasoned and Cooked separately, and so is the Chicken and the sauce.  That’s why it works wonders on your Pallet when they’re combined and they compliment each other, or the dish would never work.  And that’s the idea and Technique I implement in this recipe.  I insure that it works when I cook the Roast Beef separately because I use the stock from the roast as the flavor when I cook the Beef Stroganoff Noodles.  This one concept, this one little lesson has turned “okay” cooks into great cooks over night.  So use this technique in your cooking, if you don’t already, and you’ll improve your cooking 100%

Beef Stroganoff Ingredients:

2 cups Egg Noodles
1 Sliced Onion (long slices)
10 oz sliced Portobello Mushrooms
2 chopped Green Onions
1 tbsp fresh chopped Parsley
1 chopped Garlic Clove
2 tbsp Butter
1 1/2 cups Beef Stock
1 cup Heavy Cream
3/4 cup Sour Cream
Salt and Pepper to taste
Oil for Cooking
1 Roast Beef (Click Here for Recipe)

Start with a few tbsp of oil, add the Garlic and Sliced Onion but save the Green Onion and Parsley for last.  Add and saute the Mushrooms until they turn color and soften.  Then add the Noodles and butter and stir until it melts.  Add the Beef Stock, Heavy cream and the Sour Cream.  Bring to a boil, then drop the heat to a simmer and reduce the liquid to a creamy sauce(about 10 minutes).  Then serve the Roast Beef Stroganoff with 8 to 10 oz of Roast Beef on top and enjoy.