A personal recipe archive
for my cooking habit.

Part I:

Part II:

This is three layers of heaven.

Ricotta cheese mixture (see below)
Box of lasagna (I use the Barilla no-cook lasagna)
Sauce
Mozzarella cheese
Parmesan cheese

Cheese mixture:

1 15 oz. container low fat ricotta cheese
2 c mozzarella cheese
1/2 c Parmesan cheese
1 eggs
1 tbsp. parsley flakes

Mix together well.

In a 9 x 13 glass pan, spray the bottom lightly and then add a thin layer of sauce on the bottom. Take lasagna piece and spread the cheese mixture on top and lay on the sauce, do this three time to make the bottom layer. Pour sauce on top of the cheese mixture on each layer. Then start the second layer and spread the cheese mixture on top and place on top of sauce of the first layer. Once all three are covered add sauce to each piece of the second layer. Then create a third cheese layer and lay on top of second. This time you will want to use more sauce and cover the entire top of the lasagna. Spread two cups of mozzarella cheese and 1/4 cup of Parmesan cheese on top.

Bake at 375 for 30 minutes. If cheese begins to brown too quickly, add tinfoil to the top and continue baking.

Pizza Crust
Pizza Sauce I or II
Mozzarella cheese
Parmesan cheese
Onion, diced
Green bell pepper, diced
Mushrooms, sliced
Jalapenos, sliced
Minced garlic
Chopped olives
1 Italian sausage link
Pepperoni

First you want to prep the pizza dough. I tend to have several pizza doughs stored in my freezer for that just in case time. Prep whichever pizza sauce you want to use as well. I find that making one batch of the pizza sauce makes about three pizzas worth. So don’t hesitate to store it in the fridge and use at a later time.

While making the sauce, do that multi-tasking thing people talk about, and take the sausage and poke fork holes in it. Place it in water on the stove, heat can be medium-high. This will just help cook the sausage and drain the grease out of it. You can put the raw sausage directly on the pizza and it will cook, however it creates a grease that runs off and can make the crust soggy, so I suggest pre-cooking it. The sausage does not need to be all the way cooked through, once you remove it from heat, remove the casing and using your hands break up the sausage into pieces.

Turn your over on to 425 degrees and have the pizza stone in the oven while it’s warming up. Roll your pizza dough out, once you are done pull out the pizza stone and rub some oil on it. Place the crust on the stone and spread out pizza sauce. Add minced garlic and then the cheese. Put the rest on in this order: Pepperoni, Mushroom, Italian Sausage, Onion and Green pepper, Jalapenos and then the Olives. Sprinkle some Italian Seasoning and slide into the oven for about 15 minutes or until cheese is bubbly.

I use this sauce for lasagna, shells, spaghetti, manicotti, and heck, I’ll even use it for pizza sauce if needed. It’s wonderful.

1 lb. ground beef
1 lb. hot Italian sausage
1 onion, chopped
1/4 c. chopped green bell pepper
1/4 c. chopped red bell pepper
1/4 c. chopped yellow bell pepper
Mixture of fresh hot peppers
3-5 cloves of garlic
2 large can (29 oz) whole tomatoes, chopped
48 oz. tomato sauce (usually one large can and one medium sized can)
2 cans (12 oz total) tomato paste
3 tsp. basil
3 tsp. oregano
1 tsp. thyme
1 tsp. crushed red pepper
1 1/2 tsp. parsley
1/2 tsp. pepper
1 tsp. salt
1/2 tsp. garlic powder
3 tsp. sugar (I use raw sugar)
1 tsp. vinegar
1 c. water
Tabasco Sauce

Cook ground beef, sausage, onion, bell peppers, and garlic in large pot (crock pot works well too). Cook until peppers and onions are tender and then add all remaining ingredients. Bring to bubbly plop noise level and then turn on low to simmer for two to three hours.

This is a veggie sauce I made for a friend. After tasting it, I realized that I do prefer mine with meat and the flavors the meat provides. Good nonetheless and definitely usable for Chicken Parmesan!

Preheat oven to 400

3 or 4 chicken breasts pounded and flattened. I usually put the breasts between two pieces of plastic wrap and pound the crap out of them with the flat side of a mallet until they’re nearly see-through. Once flattened to 2-3x original size, season well with season-all (like Lawrys). Set aside.

Brown together:

5-6 ozs spicy Italian sausage,
½ cup diced onion
A clove or two of minced garlic
Crushed red pepper (the amount depends on your heat preference. I probably use 2 teaspoons)

Add to sausage mixture:

1 cup dry stuffing mix (any flavor will work, but chicken flavor does probably make the most sense)
½ c hot water

Let this sit a minute or two to allow the stuffing to absorb the water.

Then add:

2 cups of frozen chopped spinach, thawed, with excess water squeezed out
¼ cup sour cream
½ cup shredded mozzarella cheese

Divide the mixture between the chicken breasts. Roll the chicken tightly around the stuffing, overlapping the ends. You can use toothpicks to weave through the ends to hold the seam together. Place the chicken rolls in a non-stick cake pan. If the toothpicks give you trouble, forget the toothpicks and just put the chicken rolls seam-side down in the pan. Cover with foil and bake for 30 minutes. Uncover, sprinkle with mozzarella cheese and bake uncovered for another 10 minutes, or until the internal temperature reaches 150-ish degrees.