But first... some other items:

>Last night we completed our final class for our adoption training!!! WOO HOO! Back to the routine! We are busy wrapping up our paperwork and then our homestudy will begin shortly thereafter.

>I am still moving old posts from HSB. For those of you who are reading via RSS feed, you'll be seeing old posts popping up as if they're new. I've decided to start labeling each old post with a *2006 post* note at the top so you can easily determine if it's an old one I'm transferring over!

Okay, now to the title of this post. Stacey asked me if I'd be willing to post my recipes for Pizza, Spaghetti and Lasagna sauces. I mentioned in a previous post (called No-Fuss Meals) that I buy the giant cans of tomatoes, tomato sauce and tomato paste, and spend an evening making batches of those three sauces to freeze.

Here are the recipes:

Pizza sauce
1 can (6 oz) tomato paste
1 can crushed tomatoes
1 1/2 tsp. sugar
2-3 T onions
2 cloves garlic (or more!)
1 tsp. Italian seasoning
salt to taste

Spaghetti sauce
2 1lbs ground beef
1 large onion, chopped
2 garlic cloves
Brown beef with onions and garlic, drain. Add:
2 (15 oz) cans tomato sauce
2 (6 oz) cans tomato paste
1/2 cup dry red wine
1/2 cup water
1 tsp. oregano
1 tsp. basil
salt and pepper to taste

Simmer for 1 hour

Lasagna sauce
1 lb ground beef
5 T minced onion
1 clove garlic
Brown beef with onions and garlic, drain. Add:
32 oz. tomatoes
16 oz tomato sauce
6 oz tomato paste
1/2 cup red wine
3 T Worcestershire sauce
2 tsp. salt
1 1/2 tsp. seasoning salt (like Johnny's)
1 1/2 tsp. caraway
1 1/2 tsp. tarragon
1 1/2 tsp. sugar
1 1/2 tsp. basil
1 1/2 tsp. oregano

You will also need:
1 pck. lasagna noodles
1 cup cottage cheese
1/2 cup parmesan
1 lb mozerella cheese

To make:
Layer the bottom of 9x13 pan with 1/3 of the sauce, then 1/3 of the cooked lasagna noodles, then 1/3 of the cottage cheese. Repeat steps. Sprinkle mozerella and parmesan on top. Bake for 30 minutes @ 350.


  1. No offense but lasagna isn't lasagna without ricotta cheese (not cottage cheese!!) per my 1/4 Italian husband! :) I mix 1 tablespoon parsley leaves into a 15 or 16 oz part-skim ricotta cheese container, using it the same as you describe in your recipe.


  2. Yay!! Thank you for posting these! I love making big batches of anything so I look forward to making these!!

    Oh, and I'm Italian, and my grandmother from Italy told me it was okay to use cottage cheese in a lasagna, as long as you used small curd.

    Thanks again my friend!!

    Oh, and I made the 6 week bran muffin mix today for the first time. Yumm-O!!!

  3. Jennifer-
    No offense taken at all. But I don't know... I'm such the frugal shopper that if cottage cheese is cheaper, I'll have to keep buying it. *BUT* if I see ricotta on a really super good sale someday-- maybe I'll substitute it! :)

    I most definitely use small curd cottage cheese. (Whew!)
    Thank you for your tip about browning beef and freezing it. (I never knew you could do that!!!) That's a great idea; I'll be trying that.
    And... I'd love your chili recipes, if you'll share. I don't have a white chili recipe.

  4. What a great idea....posting recipes! I should try to post some recipes sometime!!! =) Love you! Michelle

  5. Stacy,

    Got your card......thank you so much, that was sweet. It is amazing to us the feel the love and suppport of the people of God. I wouldn't have known this blessing if things had turned out differently.

    We will pray for the Lord's direction concerning more children. Lord willing, we will have another little one to look forward to. If not, we shall rest in His infinite wisdom for our lives. ME

  6. Hi Stacy,

    I sent you a quick message on the AGCI list serve, I need little advice and didn't know how else to get in touch.

    Hope to *talk* to you soon!

  7. When you transfer HSB posts over to blogger do you change the date on blogger to match the date that you posted it on HSB? Does that keep it from showing up on the RSS feed? Just wondering...

  8. Yes! I'm going to spend a whole day doing this very soon! I love the idea, and the recipes look great! Thank you, friend! :)


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