Baked Spasagna is a mix of spaghetti and lasagna. It’s a comforting, cheesy, hearty meal best served with salad and some garlic bread.
Baked Spasagna is what happens when Spaghetti falls in love with Lasagna. While I love to eat lasagna, I am not a huge fan of preparing it. It always seemed a little too fussy and time-intensive. Sure you can buy no-boil noodles, but I have never been much of a fan of the taste or texture of those. Of course, a frozen lasagna is an option for some families, but I really dislike all the brands I have tried in the past.
This recipe for Baked Spasagna that I spotted over at The Kitchen Life of a Navy Wife appealed to me in that you kept the layers separate until ready to serve. If you want to have lots of cheesy noodles and just a touch of the meat sauce, you can portion that out accordingly. Using Ricotta instead of cottage cheese ensures that sauce coating the noodles is smoother and not watery. We used a homemade spaghetti sauce from Mel’s Kitchen Cafe, adding Sweet Italian Sausage.
You could save a bit of time and use your favorite jarred spaghetti sauce but I highly recommend that you add in some freshly cooked spicy or sweet Italian sausage to boost the flavor. The result of this dish is a comforting, cheesy, hearty meal best served with a fresh green salad and some garlic bread. Many thanks to The Kitchen Life of a Navy Wife and Mel’s Kitchen Cafe for their recipes.
Enjoy!
Founder of Mom Spark – a lifestyle blog for moms.