This Roasted Pepper and Ricotta Cheese Bruschetta is SHOCKINGLY DELICIOUS! There’s a smokey sweetness to every bite that just melts in your mouth with the nice crispy crunch of a toasted French Baguette. If that doesn’t convince you to try this recipe, then check out my Tomato and Basil Bruschetta recipe or my Broccoli and Cheese Dip listed below.
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.
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
This is my Green Enchilada Sauce recipe. It’s as good as it gets! I had several requests to make it after I posted the Red Enchilada Sauce and since I’m planning on making Chili Verde for my next Video recipe, I thought I better get on this so you can have all the sauce ingredients to make that as well.
I made this with fresh Tomatillo Tomatoes and Anaheim Peppers. It has Onions, Garlic and a few dry ingredients that real help lift the natural flavors in this sauce. There’s only a few minutes of prep and only 10 minutes of cook time, so you can crank this sauce out fast. It goes great with Chili Verde and it makes fantastic Chicken Enchiladas and I’ll post that recipe link down below along with the Red Enchilada Sauce I mentioned.