Lasagna with Egg Noodles

I always have a problem with lasagna because I find the lasagna noodles too dry.  They are dry out of the oven and dry the day after.  Problem solved...use egg noodles. I used 1 jar sphaghetti sauce, but could use 1/2 a jar more if you like it runnnier for the next day.  Noodles soak up all the moisture for reheating.  Delicious and not dry. 

 

 

1 bag broad egg noodles

1 package ground beef

1 Jar Tomato Basil Sphaghetti sauce

1 container Ricotta Cheese

1 cup sour cream

1 diced zucchini

1diced green pepper

1 small box sliced mushrooms

1 can spinach (if desired in place of other veggies)

6 green onions chopped

2 cloves garlic

salt and pepper

oil

Italian Seasoning

 

 

 

Prepare noodles in boiling water about 10 minutes. Fry in oil,  on medium heat, peppers, mushroooms and zucchini to sweat the moisture out.

 Set aside. In same skillet brown meat and onions and garlic, and add sphaghetti sauce...simmer 20 minutes. I added some italian seasoning.

 

 

 

 

 Mix Ricotta and sour cream and when noodles are cooked and rinsed with cold water...add to cheese mixture. 

 Layer 1/2 noodle and cheese mixture in

the dish, followed by 1/2 meat mixture.  Add pepper, zucchini and mushrooms.

This can be substituted for just canned spinach if you like. Top with remaining noodles and cheese, followed by meat mixture and sprinkle mozzerella cheese over it all.  Bake 30-40 minutes at 350 degrees. Serve with salad.

 

 

 

 

Peach and Cream Cheese Muffins

 

 

 

Peaches and Cream Cheese Muffins

4 oz. cream cheese

½ cup sugar +1 Tbsp sugar/ divided

¾ tsp. cinnamon/ divided

1 ¾ cup flour

½ tsp. salt

2 ½ tsp. Baking Powder

1 egg

1 tsp vanilla

1 cup peach yogurt

½ cup sour cream

6 Tbsp. melted butter

1 cup diced frozen peaches

 

Preheat oven to 400 degrees. Grease 12  muffin tin or use liners.

Mix cream cheese, 1 Tbsp. sugar, and ¼ tsp. cinnamon…set aside.

In a large bowl whisk flour, salt, Baking Powder,1/2 cup sugar, and ½ tsp. cinnamon….set aside.

In another bowl combine egg, vanilla, peach yogurt and sour cream.  Add melted butter and set aside.

Make a well in dry ingredients and add wet ingredients. Stir gently and add peaches.

Spoon batter into muffin tins and top with a spoonful of cream cheese mixture.  Sprinke a bit of sugar and cinnamon on each muffin and bake for 20 minutes.  Delicious!