Creamy Baked Spaghetti Lasagna
This creamy spaghetti lasagna is a fun twist on classic lasagna, layered with ricotta, meat sauce, and gooey mozzarella over spaghetti noodles. Comfort food perfection!
Equipment
- - Large pot
- Skillet
- - 9x13" baking dish
- Mixing bowls
Ingredients
- #### Pasta
- - 12 oz spaghetti
- - Salt for boiling water
- #### Meat Sauce
- - 1 tbsp olive oil
- - 1 lb ground beef or sausage
- - 1 small onion diced
- - 3 garlic cloves minced
- - 1 jar 24 oz marinara sauce
- - 1 tsp Italian seasoning
- - Salt & pepper to taste
- #### Ricotta Mixture
- - 1 ½ cups ricotta cheese
- - 1 egg
- - ½ cup grated parmesan
- - 1 tsp dried basil
- #### For Layering
- - 2 cups shredded mozzarella
- - ½ cup extra marinara sauce optional
- - Fresh parsley or basil for garnish
Instructions
- 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
- Use gluten-free pasta if needed
- Substitute cottage cheese for a lighter version
- Freeze in slices for quick dinners
- Substitute cottage cheese for a lighter version
- Freeze in slices for quick dinners