Spaghetti à La Lasagne Recipes

SPAGHETTI LASAGNE

Steps:

• Brown and drain the ground beef.
• Add spaghetti sauce, basil, italian seasoning and crushed red pepper to ground beef.
• Heat the sauce and ground beef mixture on low-medium heat, stirring occasionally, until beginning to bubble.
• Boil 1 pound of spaghetti in water adding a tablspoon of olive oil, 1 tablespoon of salt, and 2 teaspoons of butter to water.
• Melt 1 1/2 sticks of butter (use real butter, not margarine) in a separate bowl or cup in the microwave.
• In a separate bowl, combine the container of cottage cheese, 3/4 cup of parmesan cheese, eggs, and melted butter, and stir until well combined.
• When pasta is boiled, drain and combine with the cottage cheese mixture in a large bowl, stirring and mixing the contents together well.
• In a greased 9" X 13" deep lasagne pan, add the combined mixture of pasta and cottage cheese from above, spread evenly in pan. Note: If using a shallow pan, you may wish to divide into 2 pans.
• Sprinkle 1 cup of of mild cheddar cheese over the pasta.
• Evenly spread the spaghetti sauce / ground beef mixture over top.
• Evenly spread 3 cups of mozzarella cheese over the top of the sauce mixture. You can increase or decrease the cheese amounts in the recipe to suit your taste.
• Sprinkle remaining parmesan cheese (or desired amount).
• Cover pan with aluminum foil and bake at 350 (preheated) oven for 30-45 minutes or until bubbly, remove foil for last 10-15 minutes of baking until cheese is beginning to brown on edges.
• Remove from oven and let stand for 15 minutes.
• Serve and enjoy. Leftovers can be wrapped up with saran wrap in individual serving sizes and frozen for later use.

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.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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.