Spaghetti à La Lasagne Recipes

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.

PASTA LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
• In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
• In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
• Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

SPAGHETTI à LA LASAGNE

Steps:

• Bring a large pot of salted water to a boil for the pasta. Heat the tomato sauce in a small saucepan. (Or do this at the last minute in a microwave for 1 minute.)
• Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.
• Meanwhile, combine the olive oil, ricotta, and Parmesan in a small mixing bowl and season to taste with salt and pepper.
• When the pasta is done, drain it and return it to the pot, off the heat. Add the spaghetti sauce and toss well.
• Ladle the pasta and sauce into deep bowls, and top each portion with a dollop of the ricotta mixture.

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.

SPAGHETTI & LASAGNA SAUCE

Steps:

• Blend the stewed tomatoes and crushed tomatoes in a blender.
• In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic.
• Pour in tomatoes and reduce heat.
• Add basil, sugar, oregano and simmer about 40 minutes.
• Periodically check consistency; if sauce is too runny or liquid, add no salt added tomato paste or cornstarch paste to taste.
• Sprinkle with salt substitute and pepper before serving.

KAY'S SPAGHETTI AND LASAGNA SAUCE

Steps:

• Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.