Lasagna and Spaghetti collide into the best of both worlds. . . 4 wonderful cheeses blended together with a touch of basil and oregano, freshly minced garlic and topped with your favorite meat sauce.
1 lb Spaghetti (dried, Uncooked)
2 cups Mozzarella Cheese
8 oz Ricotta Cheese
8 oz Cottage Cheese
1/2 c. Parmesan Cheese
2 tsp Italian seasoning mix (oregano, basil)
1/2 tsp Pepper
2-3 Tsp Minced Garlic
1 tsp salt
1 Jar of your favorite brand of sauce
1/2 onion, finely diced
1 lb ground beef, turkey or sausage
Cook the spaghetti according to the package directions. While it’s cooking, in a large bowl combine ricotta cheese, cottage cheese, parmesan cheese, half of the mozzarella, salt, pepper, garlic and italian seasoning. Mix it all together until smooth. When the spaghetti is done cooking to your desired tenderness, drain well, add the drained spaghetti to the cheese mixture and mix thoroughly until it’s coated evenly throughout.
Lightly spray a 9×13 casserole dish with cooking spray.
Pour half of the Lasketti mixture into the dish, spreading it out evenly. Sprinkle lightly with parmesan cheese. Add the remaining Lasketti mixture and spread it evenly across the dish.
Prepare the Meat Sauce:
Brown the meat (whatever you choose to use) in a large skillet over medium heat, adding the diced onion. Cook until the meat is no longer pink, drain if needed. Add the contents of 1 jar of your favorite brand of a sauce and bring to a simmer. Remove from heat and pour over the top of the LaSketti dish. Sprinkle with the remaining mozzarella cheese and place in the oven for 20-25 minutes or until cheese is completely melted, bubbly and the dish is hot throughout.
I love this idea of using spaghetti noodles instead of lasagna! Thank you.