My Home made Sauce for spaghetti, Lasagne and Chili

mmmmmm hubby loves. This is a recipe from memory and is very versatile for 3 different dishes that I have shared. Just 4 U! There are all kinds of variations, depending on your taste. I have made this lasagne with home made noodles. It is very filling and great for any family meal, get together or potluck. My family loves it! Makes a great spaghetti dinner and an awesome chili. Much love from my kitchen to yours. Enjoy!



3 lb ground beef
4 clove garlic
1/2 Tbsp garlic salt
1 1/2 Tbsp minced onion or 1 fresh
1/2 Tbsp onion powder
1 1/2 Tbsp taco seasoning mix (home made)
1 1/2 Tbsp italian seasoning
1/2 c parmesan cheese
14 1/2 oz can(s) stewed tomatoes
26 1/2 oz can(s) pasta sauce any kind
12 oz cottage cheese, small curd
2 eggs beaten
16 oz lasagna noodles, uncooked
1 pkg 8 oz mozzarella,provalone,parmesan,asiago,fontina and romano cheese shredded
1 pkg 8 oz mexican shredded cheddar,monterey jack with jalapeno peppers
1 can(s) pinto beans, drained
1/2 Tbsp red pepper flakes
1 can(s) pork and beans, any kind

Cook the beef and drain off fat return to pot for spaghetti and add all the ingredients for the sauce mix well on medium heat then lower temperature to simmer for as long as you wish. Cook your spaghetti noodles.
FOR LASAGNE: Cook and drain beef and let cool, add all ingredients as for the sauce plus the cottage cheese, beaten eggs. Place a portion of the sauce on the bottom of a 9 x 12 glass casserole dish and a 8 x 10 casserole dish.

Step 2 LASAGNE: Layer noodles, meat and cheese. You should be able to get 2 layers in each dish. Add 1 1/2 cups water to the larger dish and 3/4 cup to the smaller cover with tinfoil and cook for 45 mins. to 1 hour at 400 degrees.You can lower the temperature to 375 at any time during cooking.

FOR CHILI: Follow instructions for the sauce cook drain the meat and then add it back to the pot.. may need a larger dutch oven because we have to add the pinto beans into the sauce along with extra spice (red pepper to taste) medium heat till almost boiling turn down to simmer for as long as you like to cook the spices.. about 15 minutes before serving add the can of pork and beans to the pot.
Variation: serve topped with shredded mexican cheddar.

2 thoughts on “My Home made Sauce for spaghetti, Lasagne and Chili

  1. Pingback: A Little Tour in Yellow

  2. Pingback: Sunday, Sep 15: What are you grateful for today? | Family, Photos, Food & Craft

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