Thursday, March 3, 2011

Spaghetti Lasagna

YUM - I made this wednesday night and my ENTIRE family liked it. With one child who loves spaghetti and another that can't stand spaghetti sauce, that is a huge accomplishment!! The cheeses really tame down the sauce but the trick is all in the seasoning. Make sure to season your meat sauce really good so it doesn't get lost in the other flavors. I served with a yummy mixed green salad and garlic bread.

1 package wheat spaghetti
1 pound ground turkey
1 medium onion, chopped
2 (26 ounce) can meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups ricotta cheese
4 cups shredded mozzarella cheese


Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.

In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

No comments:

Post a Comment