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Ingredients 

1 box lasagna 
Olive Oil 
Onion diced 
1 pound meat (ground beef / Italian sausage / or pork) 
1 bottle tomato sauce 
1 15-ounce resh rcotta cheese 
1 cup mozzarella cheese 
1/2 cup parmesean cheese 

Instructions 

Preheat oven to 375 F 
Cook veggies 
Add meats 
Add tomato sauce 

Spray 9x13 tray 
* 1 layer of sauce 
* Sheets of pasta 
* Layer of sauce 
* Rocotta 
* Parmesean cheese 
(Repeat) 

Top layer: remaining sauce, cheese, add mozzerella cheese 

Cover with foil 
Bake for 25 mins 
Uncover for 5 mins and bake till golden 

Uncover for 15 mins 
Published on
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INGREDIENTS
  • 1 tablespoon olive oil
  • 2 pounds beef sirloin steak sliced into thin strips
  • 1/4 cup all-purpose flour
  • 1 pound egg noodles
  • 1 medium white onion sliced
  • 8 ounces sliced mushrooms
  • 1/4 cup salted butter
  • 3 cups beef broth
  • 2 tablespoons worcestershire sauce
  • 1 cup sour cream
  • 1 tablespoon dijon mustard
  • salt and pepper to taste

INSTRUCTIONS
  • Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
  • Cook egg noodles according to package directions. Drain well.
  • Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
  • Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
  • Return onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
  • Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.

NOTES
Beef stroganoff can be served over egg noodles, mashed potatoes, or rice. 

Recipes

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