Spaghetti lasagna is the perfect mash-up of two beloved classics: the saucy, cheesy layers of traditional lasagna combined with the comforting slurp of spaghetti. This dish offers all the richness of lasagna — creamy ricotta, savory meat sauce, melted mozzarella — but with the nostalgic texture of spaghetti noodles baked to golden, bubbling perfection.
It’s the kind of meal that feels like a warm hug — easy to prepare, great for feeding a crowd, and even better the next day. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing casserole for a potluck, this creamy baked spaghetti lasagna hits the spot.
Table of Contents
Why You’ll Love This Recipe
- 🧀 Cheesy, creamy, comforting – Everything you love about lasagna, made easier
- 🍝 Spaghetti twist – A fun change from traditional lasagna noodles
- ⏱️ Make-ahead friendly – Bake now or prep and refrigerate for later
- 🍽️ Family-friendly – Even picky eaters can’t resist it
- 🔁 Versatile – Swap meats, cheeses, or add veggies to make it your own
Ingredients
For the Pasta
- 12 oz spaghetti
- Salt, for boiling water
For the Meat Sauce
- 1 tbsp olive oil
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 tsp Italian seasoning
- Salt & black pepper to taste
For the Cheese Mixture
- 1 ½ cups ricotta cheese
- 1 egg
- ½ cup grated parmesan
- 1 tsp dried basil (or parsley)
For Layering
- 2 cups shredded mozzarella cheese
- ½ cup extra marinara sauce (optional)
- Fresh parsley or basil, for garnish
Instructions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook just shy of al dente (about 1–2 minutes less than the package suggests).
Drain, toss with a bit of olive oil, and set aside.
2. Prepare the Meat Sauce
In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Drain any excess fat.
Stir in diced onion and garlic; sauté for 2–3 minutes.
Add marinara sauce, Italian seasoning, salt, and pepper. Simmer on low for 10 minutes.
3. Mix the Ricotta Layer
In a bowl, combine ricotta cheese, egg, grated parmesan, and dried basil. Mix until creamy and well combined.
4. Assemble the Spaghetti Lasagna
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Spread a spoonful of sauce at the bottom.
Layer half the spaghetti evenly, followed by half the ricotta mixture, half the meat sauce, and half the mozzarella.
Repeat with remaining spaghetti, ricotta, meat sauce, and finish with mozzarella.
(Optional) Top with a few spoonfuls of extra marinara for extra moisture.
5. Bake
Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden on top.
6. Let it Rest & Serve
Let the baked spaghetti lasagna rest for 10 minutes before slicing. Garnish with fresh parsley or basil and serve warm!
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6–8
- Difficulty: Easy to Moderate
Nutrition Facts (Per Serving – approx.)
- Calories: 480–520
- Protein: 28g
- Fat: 22g
- Carbohydrates: 38g
- Sodium: 720mg
- Sugar: 6g
- Fiber: 3g
Exact values will vary based on ingredient brands and substitutions.
Tips & Variations
🧀 Make It Your Own
- Swap ground beef for Italian sausage, turkey, or even lentils for a vegetarian version.
- Use cottage cheese instead of ricotta for a lighter texture.
- Add sautéed spinach, mushrooms, or zucchini for extra veggies.
- Use gluten-free spaghetti for a GF-friendly option.
🧊 Make-Ahead & Storage
- Prep ahead: Assemble and refrigerate up to 24 hours before baking.
- Freeze: Bake, cool, and freeze slices in individual containers for up to 2 months.
- Reheat: Microwave individual portions or warm in the oven at 325°F covered with foil.
Creamy Baked Spaghetti Lasagna
Ingredients
Equipment
Method
- Cook spaghetti until just shy of al dente. Drain and set aside.
- In a skillet, brown beef in olive oil. Add onion and garlic. Sauté 3 mins.
- Add marinara, Italian seasoning, salt & pepper. Simmer 10 mins.
- In a bowl, mix ricotta, egg, parmesan, and basil.
- In a greased 9×13” pan, layer: sauce, half pasta, half ricotta, half sauce, half mozzarella. Repeat.
- Cover with foil and bake at 375°F for 25 mins. Remove foil, bake 10–15 mins more.
- Let rest 10 minutes before slicing. Garnish with parsley or basil.
Notes
– Substitute cottage cheese for a lighter version
– Freeze in slices for quick dinners
FAQs
Q: Can I make this without meat?
Absolutely. Just skip the beef and bulk up the sauce with mushrooms, lentils, or chopped veggies.
Q: Can I use other pasta shapes?
Yes! Penne, rotini, or linguine all work — but spaghetti gives it that fun lasagna-meets-spaghetti vibe.
Q: Can I add more cheese?
Always! A sprinkle of provolone or a little extra parmesan on top won’t hurt a thing.
Q: What’s the best way to serve leftovers?
Reheat in the oven or microwave and serve with a simple salad or garlic bread.
Conclusion
This spaghetti lasagna is the comfort food hybrid you didn’t know you needed. Creamy, cheesy, layered with flavor and texture, it brings together everything we love about pasta bakes and traditional lasagna — with a fun twist. Whether it’s a cozy Sunday dinner, a freezer-friendly meal prep, or a family gathering favorite, this dish is guaranteed to earn you rave reviews.