Spaghetti Lasagne
Ready In: 1 hr
Serves: 8-10
Yields: 1 9X13 pan
Ingredients
- 28 ounces canned spaghetti sauce
- 2 lbs ground beef
- 1 lb angel hair pasta
- 1 (24 ounce) container cottage cheese
- 1⁄2 cup butter
- 1 teaspoon salt
- 2 teaspoons butter
- 6 large eggs
- 3⁄4 cup parmesan cheese
- 1 cup mild cheddar cheese
- 2 cups mozzarella cheese
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon chopped basil
- 1 1⁄2 teaspoons italian seasoning
- 1 tablespoon garlic powder
Directions
- 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 stick of butter in a separate bowl or cup in the microwave.
- In a separate bowl, combine the container of cottage cheese, 1/2 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" pan, add the combined mixture of pasta and cottage cheese from above, spread evenly in pan.
- Sprinkle 1 cup of of mild cheddar cheese over the pasta.
- Evenly spread the spaghetti sauce / ground beef mixture over top.
- Evenly spread 2 cups of mozzarella cheese over the top of the sauce mixture.
- Sprinkle remaining parmesan cheese.
- Bake at 350 (preheated) oven for 30 minutes or until bubbly and browning on edges.
- Remove from oven and let stand for 15 minutes.
- Serve and enjoy.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off