Best Spaghetti Lasagna Bake Recipes

SPAGHETTI LASAGNA BAKE

Spaghetti Lasagna bake image

I have know idea where this recipe came from. I am thinking the Local newspaper in Phila. It was intended as a way to use left over Spaghetti.Only I never have left over so I make it fresh and my family goes nuts for it.This is an easy and quick recipe that is sure to please....I like to take prebaked hot Italian sausage and line...

Provided by joeyjoan K

Categories Pasta

Time 1h

Number Of Ingredients 5

Ingredients

1 lb thin spaghetti
4 c marinara sauce or meat sauce
1 c cottage cheese, small curd,low fat
1/2 c fat free sour cram
12 oz shredded mozzarella cheese

Steps:

1. Prepare spaghetti as directed on the package,while spaghetti is cooking in a small bowl mix together cottage cheese and sour cream.
2. Mix cooked drained pasta with 4 cups of your favorite sauce.
3. Preheat oven to 400 degrees, in a 9 by 13 inch baking dish place half of the spaghetti and sauce,spread out to cover dish bottom.Evenly spread sour cream cottage cheese mix on top of spaghetti,then cover with remaining spaghetti and sauce.
4. Top with shredded mozzarella cheese. Place in oven and bake 45 minutes or until cheese is golden brown and bubbly.

VEGETARIAN SPAGHETTI SQUASH LASAGNA BAKE

Vegetarian Spaghetti Squash Lasagna Bake image

Spaghetti squash makes this meatless lasagna bake healthy and gluten free! Full of flavor and easy to put together for a main vegetarian meal or a hearty side dish.

Provided by Jennifer Fish

Categories Spaghetti Squash Recipes

Time 2h20m

Yield 4

Number Of Ingredients 14

Ingredients

1 (2 pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons olive oil, divided
salt and ground black pepper to taste
nonstick cooking spray
1 cup ricotta cheese, or more to taste
1 cup grated Parmesan cheese, divided
1 large egg
1 medium shallot, minced
2 tablespoons minced garlic
¼ teaspoon dried Italian seasoning, or to taste
3 cups fresh spinach, or more to taste
1 (14.5 ounce) can diced tomatoes, drained and juice reserved
⅛ teaspoon lemon-pepper seasoning, or to taste
⅛ teaspoon dried thyme, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
Brush squash flesh with 2 tablespoons olive oil and season generously with salt and pepper. Place squash halves, cut-sides down, on the prepared baking sheet.
Bake in the preheated oven until squash pierces easily with a fork, about 50 minutes. Remove from the oven and let sit for about 30 minutes.
Reduce the oven temperature to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with nonstick spray.
Mix ricotta cheese, 1/2 cup Parmesan cheese, and egg together in a small bowl.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallot and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in Italian seasoning and a little salt and pepper. Add spinach; cook until wilted, about 2 minutes.
Take a fork and run it lengthwise in the squash flesh to create noodles. Add those noodles to the skillet, along with diced tomatoes; mix to combine. If too dry, add some tomato juice from the can. Add lemon-pepper and thyme.
Transfer 1/2 of the tomato-squash mixture to the prepared baking dish. Top with all of the cottage cheese mixture, then layer in the remaining tomato-squash mixture. Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake in the preheated oven until cheese is melted and browned a bit, about 30 minutes. Let sit for 10 minutes to set up before serving.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 26.3 g, Cholesterol 81.8 mg, Fat 23 g, Fiber 1.5 g, Protein 19.1 g, SaturatedFat 8.3 g, Sodium 626.7 mg, Sugar 3.5 g