Egg Noodle Lasagna

Easy Egg Noodle Lasagna

One of the things I’ve always loved about Lasagna is the layers of flavor stacked into the noodles. I’m a big tomato and cheese fan so, much like pizza, this dish always hit home for me. The thing I don’t care for so much, about a traditional lasagna recipe, is the fact that it takes so long to make. 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 eat. And this recipe is just bursting with flavor as well. Plus, it’s smothered and baked with cheese and has all of the other great ingredients that make any Lasagna so heavenly when it hits 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

Brussels Sprouts – Oven Roasted Sweet and Sour Recipe

Do you Love Brussels Sprouts?

This Brussels Sprouts Recipe is Oven Roasted with an Asian Fusion. That’s why it’s called Sweet and Sour Brussels Sprouts. In my opinion these are better served cold. These are oven roasted and designed to be served hot, but if you have any leftovers and you go back to that refrigerator the next day, trust me, DON’T REHEAT THEM. You’re going to love the way they taste cold, like an Asian cold vegetable salad. Even my kids, ages 2 and 4, were devouring these. So this recipe is a definite must try, this Holiday Season!

Oven Roasted Brussels Sprouts

The secret to these Sweet and Sour Brussels Sprouts is in the Sauce. It’s a Soy based recipe that is cooked and reduced down to more of a glaze than anything. But the balance, between the Sweet & Sour, is perfect and it comes from a combination of Vinegar and Brown Sugar. This is fairly common in many Asian recipes. Even my Garlic Noodle recipe has a vinegar/sugar combo that really makes it pop. So get use to this equation and add the other stereo typical ingredients, Garlic and Ginger, to your cooking and you’ll be well on your way to perfecting Americanized Chinese food.

Be sure to take a look at my Garlic Parmesan Brussels Sprouts recipe.

Sweet and Sour Brussels Sprouts Ingredients:

2 lbs Brussels Sprouts, halved
2 tbsp Olive Oil
1 Clove Garlic, chopped
1/4 cup Soy Sauce, low Sodium (less salty)
1/4 cup Balsamic Vinegar
1/4 cup Brown Sugar
1/2 tsp Ginger, powder
1/4 cup Fresh Parsley, chopped

Bake and Roast the Brussels Sprouts at 450 degrees Fahrenheit for 20 minutes and be sure to watch the short video tutorial to prepare the Sweet and Sour Sauce.

Mussels in a Lemon Garlic Butter Sauce

The Best Mussels

This Mussels recipe is one of my all time favorites. It’s a European style recipe that incorporates the presence of Italian, french and Spanish cooking. This is also how the Olive Garden serves their Mussels. So if you’ve ever seen or ordered them there, this is more or less what you’re getting from this recipe. The Mussels are covered and steamed with a small amount of boiling water, then drowned in a fresh Lemon Garlic Butter Broth that’s prepared in under a few minutes on the stove top. Not only is this marinade amazing over the top of these Mussels, it is fantastic for dipping bread. My wife and I made our entire lunch out of 2 lbs of Mussels and a Crunch Roll loaf of bread when I prepared this recipe.

How do Mussels taste?

As I just described, Mussels truly are amazing. They’re slightly on the milder side of Oysters but are very similar in texture. They tend to be a bit chewy if they’re over cooked or bought frozen. As always, it’s best to buy fresh. I’ve had both wild and farm raised Mussels and the only difference I’ve noticed is that farm raised shell fish tend to be cleaner. Nothing worse than biting into a gritting Oyster, Mussel or Clam for that matter. So don’t shy away from farm raised Mussels unless you’re paranoid. This recipe will really help bring out the natural flavors in this seafood. It’s very easy to prepare and it can literally be done in just a matter of minutes.

If you’re interested, you really should check out my Oysters Rockefeller recipe and my Steamed Little neck Clams. Also, be sure to check out my Tender Calamari Recipe down below and My Stuffed Clams.

Mussels Ingredients:

2 lbs Mussels
1/2 Green Onion, chopped
2 Garlic Cloves, chopped
1 tsp Fresh Parsley, chopped
1/2 stick Butter
1/4 cup Sherry Wine
1/4 cup Broth, vegetable or Chicken
1/2 Lemon, squeezed
1/4 tsp Crushed Red Pepper/Chili flakes

Be sure to watch the Mussels Video tutorial to learn exactly how to prepare these ingredients.