Spaghetti Lasagna Bake Recipes

BAKED SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions; drain. Add butter and Parmesan cheese; toss to coat. In a large bowl, combine the spaghetti sauce, green pepper and tomatoes. , In a blender, cover and process the ricotta cheese until pureed. Add to the spaghetti sauce mixture. Stir in the mushrooms, onion, garlic, basil, oregano and 1-1/2 cups mozzarella cheese. Add the spaghetti; toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Cover; bake at 350° for 40-45 minutes or until heated through.

BAKED SPAGHETTI SQUASH LASAGNA STYLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
• Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
• Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
• Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
• Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

LASAGNA CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

LEFT OVER SPAGHETTI LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease a 9x13-inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
• Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
• Mix cottage cheese and sour cream in a bowl.
• Spread half the spaghetti with sauce into the prepared baking dish.
• Spread the cottage cheese mixture evenly over the spaghetti.
• Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
• Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

SPAGHETTI LASAGNA

Steps:

• In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes. Drain water then return the spaghetti to the pot. Add 1 egg and the Parmesan and toss to combine.
• Meanwhile, make sauce. In a large pot over medium, heat olive oil. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. Drain fat then return the pot to medium heat and stir in tomato paste. Cook for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper and simmer for 10 minutes. Preheat oven to 350°.
• In a medium bowl, combine ricotta and remaining egg. Stir to combine.
• In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. Repeat once more. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. Garnish with parsely.

COUSIN ARLENE'S SPAGHETTI LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Cook spaghetti in large saucepan of salted boiling water until almost tender. Drain and set aside.
• Meanwhile, melt butter in large skillet over medium heat. Add garlic, cook and stir 1 minute. Add ground beef and sugar, sean with salt and pepper. Cook and stir until beef is no longer pink, drain fat and discard. Add tomato sauce and tomato paste, simmer 20 minutes, stirring occasionally.
• Beat sour cream and cream cheese in medium bowl until smooth. Add green onions, mix well.
• Spread some meat sauce in a 2 quart casserole to prevent noodles from sticking. Layer half of spaghetti, half of sour cream mixture and half of meat ixture. Repeat layers. Sprinkle Parmesan cheese over top. Bake 35 minutes or until heated through. Garnish as desired.

SPAGHETTI LASAGNA

Steps:

• Sauce: Sauté garlic in butter until golden brown. Gradually stir in flour, milk and water. Add 1/2 tsp iodized rock salt. Mix until smooth. Add Spaghetti Sauce. Cook for 5 minutes with continuous stirring. Set aside.
• Filling: Sauté onion and squid in oil. Cook for 10 minutes or until tender. Add carrots, green peas, 1 tsp iodized rock salt, 1/4 tsp pepper and bell peppers. Cover and simmer for 10 minutes. Stir in green onions.
• Layer half of cooked Spaghetti in a square (8" x 8") baking pan. Spread half of filling, sauce and cheese. Repeat with remaining half. Bake in a preheated oven at 350ºF for 25 minutes.