Love lasagna, but love the ease of spaghetti even more? You’ll go crazy for this Spaghetti Lasagna – the perfect comfort food for a cold night!
We love spaghetti in all forms! For more of our favorites, make sure you try this Cowboy Spaghetti or this Beef and Blue Cheese Baked Spaghetti.
We are pasta loving people. We pretty much love it in every shape and form. Sometimes, I’ll give my kids the choice of what kind of pasta to have. But they rarely agree. That’s when I thought – why settle for one recipe when you can combine two?
This Spaghetti Lasagna is a fun twist on a traditional lasagna. You have many of the normal lasagna ingredients – pasta sauce, ricotta cheese, meat – but instead of using lasagna noodles, I went for spaghetti noodles. Because my kids will always eat spaghetti.
This fun version of spaghetti and lasagna is comfort food at its best. Comforting, delicious, and family friendly – you can’t lose with this Spaghetti Lasagna!
Ingredients
- Ground Beef & Sausage: I like to mix ground beef and sausage because it will give you so much more flavor. Feel free to use just one meat, though, but use the full 1 pound.
- Onion & Garlic: These are both for flavor.
- Tomato Paste: The tomato paste adds acidity and concentrated tomato flavor.
- Pasta Sauce: You can use your favorite canned or jarred pasta sauce, or you can make your own marinara.
- Seasoning: You will need Italian seasoning for both the meat filling and the pasta.
- Pasta: Of course I’m using spaghetti, but you could use another long cut pasta, if you want.
- Cheese: You will actually be using 4 different cheeses. Ricotta, cream cheese, mozzarella, and parmesan. You can’t have lasagna without cheese!
- Egg: The egg acts as a binder to keep the pasta together, so you can serve it more like lasagna.
How to Make Spaghetti Lasagna
Start by making the meat sauce. Cook the beef and the sausage together, then add in the onion and cook until soft. Add the garlic, tomato paste, and then the pasta sauce. Season with Italian seasoning. Let this mixture simmer for about 10 minutes to thicken up.
While the meat sauce is cooking, cook the pasta to al dente. In a bowl, combine the ricotta, cream cheese, egg, parmesan cheese, and the remaining Italian seasoning. Add the cooked, drained noodles and stir to combine.
Now it’s time to assemble the spaghetti lasagna. Put half of the noodles in the bottom of a casserole dish, then top with 1/2 of the sauce. Sprinkle with half of the mozzarella cheese.
Then you will just repeat the layers – another layer of pasta, sauce, then cheese. Bake this all together for about 30 minutes.
Tips and Tricks
This can be made ahead of time. Complete the recipe until everything is assembled. Instead of baking, cover and refrigerate. When you bake the casserole, you’ll want to add on an extra 10-15 minutes if baking from cold.
The leftovers are actually pretty delicious. This makes a big casserole dish full, but I never mind that there are leftovers! Simply store covered in the refrigerator. Reheat in the microwave. If you reheat in the oven, you may need to add in a little extra sauce, as it may dry out a bit.
We like to layer this like lasagna, but feel free to just mix everything together!
More Lasagna Recipes
Chicken Lasagna with Green Chile and Cheese
Skillet Lasagna
Lasagna Roll Ups
My Favorite Lasagna
Lasagna Soup
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Spaghetti Lasagna
Ingredients
- 1/2 lb ground beef
- 1/2 lb Italian sausage (casings removed)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoons tomato paste
- 24 oz Marinara Sauce
- 3 1/2 teaspoons Italian seasoning (divided)
- 12 oz dry spaghetti noodles
- 1 cup ricotta cheese
- 4 oz cream cheese (softened)
- 1 egg
- 1/2 cup freshly grated Parmesan cheese
- 8 oz grated Mozzarella cheese
Instructions
- Preheat the oven to 375ºF.
- 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.1/2 lb ground beef, 1/2 lb Italian sausage, 1 small onion, 3 cloves garlic, 1 tablespoons tomato paste, 24 oz Marinara Sauce, 3 1/2 teaspoons Italian seasoning
- Bring a large pot of salted water to a boil and cook the noodles until al dente.12 oz dry spaghetti noodles
- 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.1 cup ricotta cheese, 4 oz cream cheese, 1 egg, 1/2 cup freshly grated Parmesan cheese
- To assemble, place 1/2 of the noodle mixture in the bottom of a greased 9×13-inch baking dish. Top with 1/2 of the sauce, then 1/2 of the Mozzarella cheese. Repeat the layers with the remaining ingredients.8 oz grated Mozzarella cheese
- Bake in the preheated oven until warmed through and the cheese has melted, about 25-30 minutes. Let sit for 5 minutes before serving.
Mary Packer says
What a wonderful recipe Love it Thanks for sharing
Deborah says
Thanks, Mary. I’m so glad you enjoyed it!
Karly says
Why choose between my two favorite classics when I can have both, right!? This looks too good- saving right now!