Easier than regular lasagna, but just as delicious. This goes together in a flash — and is quick enough to do on a weeknight. Although this can easily be served as a meatless dish, you can also make it with a meat-based spaghetti sauce. Nothing crazy about that!
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1 lb. (500 g.) uncooked spaghetti (or other long pasta) |
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4 cups (1 liter) spaghetti sauce, any kind - homemade or store bought |
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1-1/4 cups (300 mL) shredded mozzarella cheese |
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1-1/4 cups (300 mL) shredded Swiss or cheddar cheese |
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1/2 cup (125 mL) grated Parmesan cheese |
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1-1/2 cups (375 mL) ricotta cheese |
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2 eggs, beaten |
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1/2 tsp. (2 mL) salt |
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dash of pepper |
- Preheat the oven to 350° F (180° C). Grease a 9 x 13-inch (23 x 33 cm) rectangular baking dish.
- Cook the spaghetti in a large pot of boiling salted water. Drain thoroughly, rinse, then transfer to a bowl and add the spaghetti sauce.
- In another bowl, toss together the mozzarella, Swiss or cheddar and Parmesan cheeses. Remove about 1 cup (250 mL) of this mixture and set it aside. Add the larger portion of the cheese mixture to the spaghetti mixture. Stir to combine, then spoon half of the spaghetti mixture into the prepared baking dish, spreading it out evenly.
- In a small bowl, stir together the ricotta cheese, eggs, salt and pepper. Spoon evenly over the spaghetti layer in the baking dish. Cover with the remaining spaghetti. Sprinkle the reserved cheese mixture over the top. Bake, uncovered, for 35 to 40 minutes or until cheese is melted and the lasagna is bubbling underneath.
Makes 6 to 8 servings.
How kids can help:
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Toss together the cheese mixture. |
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Mix cooked spaghetti with the cheeses and spaghetti sauce. |
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Help layer the ingredients in the baking dish. |
