by Stella Zedman
Average User Rating:
Easier than regular lasagna and just as delicious, this four-cheese casserole crisps up golden and bubbly in the oven for a wonderful weeknight dinner. It can be easily served as a vegetarian dish, but you can also make it with a meat-based sauce.
- 1 pound (500 g) spaghetti (or other long pasta), cooked and drained
- 4 cups (1 L) spaghetti sauce, any kind (homemade or store-bought)
- 1-1/4 cups (300 mL) shredded mozzarella cheese
- 1-1/4 cups (300 mL) shredded Swiss or Cheddar cheese
- 1/2 cup (125 mL) grated Parmesan cheese
- 1-1/2 cups (375 mL) ricotta cheese
- 2 eggs, beaten
- 1/2 teaspoon (2 mL) salt
- Dash pepper
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9x13-inch rectangular baking dish.
- In a bowl, toss together cooked and drained spaghetti and spaghetti sauce.
- In another bowl, toss together the mozzarella, Swiss or Cheddar and Parmesan cheeses. Remove about 1 cup (250 mL) of the mixture and set aside. Add the larger portion of the cheese mixture to the spaghetti mixture; stir to combine. 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 mixture. Sprinkle the reserved cheese mixture over the top. Bake, uncovered, in preheated oven for 35 to 40 minutes or until cheese is melted and the lasagna is bubbling.
How kids can help
Toss together the cheese mixture.
Mix cooked spaghetti with the cheeses and spaghetti sauce.
Help layer the ingredients in the baking dish.