SPAGHETTI LASAGNA
Looking for a spaghetti recipe? This Spaghetti Lasagna from Delish.com is the best.
Categories spaghetti spaghetti lasagna meat sauce bolognese lasagna italian recipes italian cooking spaghetti recipe lasagnas easy lasagna best lasagna
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes. Drain water then return the spaghetti to the pot. Add 1 egg and the Parmesan and toss to combine.
- Meanwhile, make sauce. In a large pot over medium, heat olive oil. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. Drain fat then return the pot to medium heat and stir in tomato paste. Cook for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper and simmer for 10 minutes. Preheat oven to 350°.
- In a medium bowl, combine ricotta and remaining egg. Stir to combine.
- In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. Repeat once more. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. Garnish with parsely.
SPAGHETTI PIZZA LASAGNA
I got this recipe from a friend and I haven't found anyone who doesn't like it!
Provided by Naomi Ritter
Categories World Cuisine Recipes European Italian
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, cook beef until brown; drain.
- Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9x13 inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese.
- Bake in preheated oven until hot and bubbly, 30 minutes.
Nutrition Facts : Calories 510.5 calories, Carbohydrate 40.4 g, Cholesterol 106.3 mg, Fat 26.6 g, Fiber 3.3 g, Protein 25.9 g, SaturatedFat 11.9 g, Sodium 833.5 mg, Sugar 8.9 g
SPAGHETTI BOLOGNESE
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
- Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
- Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)
SPAGHETTI ALLA CARBONARA
For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
- Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
- Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
SPAGHETTI LASAGNE
This is a recipe that is quick and easy and tastes great. If you like lasagne, this is a quick way to get a very similar taste. My family loves it.
Provided by CoolChef
Categories Spaghetti
Time 1h30m
Yield 1 9X13 pan, 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1110.9, Fat 65.3, SaturatedFat 32.9, Cholesterol 388.1, Sodium 1917.2, Carbohydrate 63.1, Fiber 4.7, Sugar 14.3, Protein 64.9
SPAGHETTI à LA LASAGNE
Provided by Michele Urvater
Categories Cheese Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Dinner Parmesan Ricotta Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
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.
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SPAGHETTI LASAGNA - TASTE AND TELL
From tasteandtellblog.com
Reviews 1Category Main CourseServings 8Estimated Reading Time 5 mins
- Combine the beef and sausage in a large skillet and cook over medium-high heat, breaking it up as it cooks. When it is almost browned, add the onion and continue to cook until the onions are soft and the meat is browned and cooked through. Add the garlic and cook an additional 30-60 seconds. Add the tomato paste and cook for a minute or two. Stir in the pasta sauce along with 2 teaspoons of the Italian seasoning. Bring to a bubble, then reduce the heat and simmer for 10 minutes.
- In a large bowl, combine the ricotta, cream cheese, egg, and Parmesan cheese, along with the remaining 1 1/2 teaspoons of Italian seasoning. Add the cooked noodles and stir to combine.
LASAGNE SPAGHETTI RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Dinner
- For the ragu, heat the oil in a large saucepan over a high heat and add the grated vegetables. Fry for about 5 minutes, stirring frequently until very fragrant. Add the tomato paste and fry for about 2 minutes. Add the pork, beef and pancetta and stir to coat. Add the wine, tomatoes, bay leaves, salt and pepper, and bring to a simmer. Continue to simmer partially covered for 1½ to 2 hours, stirring occasionally and topping up with a little stock or water if it starts to look too dry.
- For the bechamel sauce, stir the butter and flour in a small saucepan over a medium heat for 2 minutes until foaming, then add the milk a little at a time, stirring constantly to remove lumps until a thin sauce is produced. Simmer for 5 minutes, then stir in the salt and nutmeg.
- Cook the spaghetti in plenty of boiling salted water according to the packet directions. Drain well and toss a third of the ragu bolognese through the drained pasta.
- Share the pasta across 4 serving plates. Top each portion with alternating spoonfuls of the ragu and the bechamel, and finish with a little grated parmesan.
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- In a bowl, combine eggs, garlic, 1 1/2 cups mozzarella cheese, 1/2 cup Parmesan cheese, yogurt, oregano, and salt. Stir until combined.
BAKED SPAGHETTI LASAGNA - LET'S DISH RECIPES
From letsdishrecipes.com
4.6/5 (10)Total Time 50 minsCuisine ItalianCalories 496 per serving
- Preheat oven to 350 degrees. Cook spaghetti according to package directions until just tender; drain.
- In a large bowl, stir together ricotta, sour cream, cream cheese, half-and-half, mozzarella, Italian seasoning, garlic, salt, pepper, and half of the Parmesan cheese. Add cooked spaghetti and toss until well coated.
- Pour the spaghetti mixture into a greased 9 x 13 pan. Top spaghetti with remaining Parmesan cheese. Cover with aluminum foil and bake for 30 minutes.
- While the pasta is baking, prepare the meat sauce. Heat the oil in a large skillet. Add the onion and sausage and saute until the meat is cooked through and the onion is translucent. Add spaghetti sauce, adjust for seasoning, and simmer until the pasta is ready.
BAKED SPAGHETTI LASAGNA - DAISY'S KITCHEN
From daisyskitchen.com
Cuisine InternationalTotal Time 1 hrCategory DinnerCalories 300 per serving
- First, you need to cook the spaghetti. Put the spaghetti into a pan with salted boiling water in it. Cook the spaghetti for about 15 minutes until it is al dente. After it is cooked, remove from the water and use strainer to remove the excess water. Set it aside.
- Now, we are going to make the meat sauce. Heat a non-skillet pan and then drizzle olive oil on it. Then, add the chopped onions and stir it well. When the onions are softer, add the minced garlic. Stir until the garlic is completely mixed with the onions. Then, add the ground beef and stir until the ground beef is brown and cooked a little bit. Then, pour the marinara sauce. Stir it well until everything on the pan is well combined. Season the meat sauce with dehydrated oregano, dehydrated parsley, bay leaf, garlic powder, salt, and pepper. Cook until the meat sauce thickens. After it is all cooked, turn off the heat. Just like in the lasagna cupcake, you also need cream cheese sauce as well in this recipe. For the cream cheese sauce, mix the softened cream cheese with one beaten egg. Mix them well.
- Now it is time to assemble the lasagna. Grab a lasagna pan and grease the pan with oil or spray it with non-stick spray. After that, layer 1/3 portion of the spaghetti until it covers the base of the layer. After that, pour the cream cheese mixture. The cream cheese mixture is quite thick. So, if you cannot layer it evenly, it will be totally fine. After the cream cheese mixture, pour the meat sauce. Then, sprinkle cheddar cheese and mozzarella cheese until they cover the entire surface of the meat sauce. Repeat the layering until the pan is full. On the top of the last layer, sprinkle a lot of mozzarella cheese.
- Wrap the lasagna pan with kitchen foil and put the lasagna pan into a preheated oven at 350 degree Fahrenheit for 20 minutes. After 20 minutes, remove the kitchen foil and put it back into the oven for another 10 minutes. The lasagna recipes is ready to serve.
SPAGHETTI LASAGNA RECIPE - FOOD.COM
From food.com
Servings 8Total Time 40 minsCategory SpaghettiCalories 261 per serving
- 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.
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- Kale Walnut Pesto Pasta. This recipe for Kale Walnut Pesto Pasta by Mitra Shirmohammadi couldn’t be simpler. Aside from making a pot of pasta, you just need to throw all of the ingredients into a blender to make up a batch of this kale pesto.
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