ADVERTISEMENT
- Real Recipes from Real People -

ISO: lasagna sauce

Misc.
I have a friend that takes a canned sauce and doctor's it up to make the best lasagna and spaghetti sauce. She uses wine and I don't know what else. Have any of you ever tried this? And would you share it with me?
tlg
MsgID: 0072641
Shared by: Toni George
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • BBQ Beef Sandwiches (using dried beef)
  • BBQ BEEF SANDWICHES 2 tablespoons margarine 1 medium onion, chopped I green bell pepper, chopped 1 (4 1/2 oz.) pkg. Armour Star Sliced Dried Beef, rinsed, chopped 1 cup BBQ sauce 46 hamburger buns, toasted Saute onio...
  • Pull-Apart Rye Rolls
  • PULL-APART RYE ROLLS 3/4 cup water 2 tablespoons margarine or butter, softened 2 tablespoons molasses 2 1/4 cups all-purpose flour, divided 1/2 cup rye flour 1/3 cup instant nonfat dry milk powder I package active dry...
  • Pot Au Feu (Crock Pot) (French)
  • POT AU FEU 2 lb boneless rump roast stuck wilh whole cloves 2 peeled onions, halved 2 scraped parsnips 1 lb pork lenderloin, (oplional) 2 stalks celery, cut in 2-inch pieces 2 or 3 chicken breasts 10 oz beef bouillon ...
  • Raspberry Poundcake
  • RASPBERRY POUNDCAKE 5 eggs 1 2/3 cups sugar 1 1/4 cups unsalted butter room temperature, cut in pieces 2 tablespoons kirsch, framboise or other fruit liqueur 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 t...
  • Broiled Pear and Cheese Sandwiches
  • BROILED PEAR AND CHEESE SANDWICHES 6 slices sandwich bread 6 slices Swiss cheese (1 oz. each) 2 medium pears, pared, cored and sliced 1 tablespoon sugar 1/2 teaspoon ground cinnamon Toast bread. Place a cheese slice ...
  • Canners and Canning Tips
  • If you plan on preserving any low acid foods, like vegetables, meats, dried beans, etc. you must have a pressure canner. You will only be able to safely process fruits, juices, some tomato products, jams, and pickles in ...
ADVERTISEMENT
  • Chicken Basque (Pollo a la Vasca)
  • CHICKEN BASQUE (POLLO A LA VASCA) "The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, this Spanish version, with the addition of spicy...
  • Praline Thins
  • PRALINE THINS Chiqui These are a must in my home during the holidays!!These were a childhood favorite and now my kids love them! 2 sticks (1 cup) unsalted butter, room temperature 2 cups brown sugar* 2 eggs, beaten ...
  • Chicken and Artichokes with Wine Sauce (BH&G)
  • Hi, I found this recipe in the 2002 Edition of BH&G Cook Book. It is not 'exactly' what you asked for; but, may be close enough (especially the wine sauce) that it will be sufficient until you find the one you want. CH...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: lasagna sauce
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!