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My review
Left Over Spaghetti Lasagna
Joey Joan
"This is a dish intended for your left-over spaghetti. In my house there never seems to be enough left over to make this, so seeing as we love this dish a lot I make it with fresh spaghetti. Night #1 we are all dancing in our seat with pleasure as we eat dinner and lunch on day #2 is a treat beyond words."
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Ingredients
55 m servings 560 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- Grease a 9x13-inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
- Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
- Mix cottage cheese and sour cream in a bowl.
- Spread half the spaghetti with sauce into the prepared baking dish.
- Spread the cottage cheese mixture evenly over the spaghetti.
- Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
- Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.
Footnotes
- Cook's Note:
- I like to take spicy Italian sausage and bake it in the oven while I prepare everything else. Then before I put the first layer of spaghetti in the baking dish I put the sausage on the bottom of the pan and then do my layers, baking as usual.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 560 calories; 16.6 g fat; 70 g carbohydrates; 32.2 g protein; 49 mg cholesterol; 1476 mg sodium. Full nutrition
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Reviews
Read all reviews 4251 Ratings
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Most helpful positive review
3/21/2012
I made a homemade meat marinara to go in this casserole. Instead of fat free sour cream, I used reduced fat. The family thought this was great--they ate every bite. NO LEFTOVERS. This was perfec...
Most helpful critical review
11/2/2017
Easy to make with leftover spaghetti but my family was not a fan.
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3/21/2012
I made a homemade meat marinara to go in this casserole. Instead of fat free sour cream, I used reduced fat. The family thought this was great--they ate every bite. NO LEFTOVERS. This was perfec...
3/28/2012
DELICIOUS!!! A bit involved if you make it "from scratch" (fresh spaghetti in the event that you don't have any leftover), but well worth it!
4/28/2014
Followed ingredients exactly. I used leftover spaghetti. I added a little extra sauce (from a jar) because the leftover spaghetti seemed too dry. This made the final product a little too wet. I...
11/11/2013
I was surprised to see this recipe because this is exactly how I make mine! I use regular sour cream though. It all came about one day when I was going through the fridge looking for stuff to ad...
8/18/2012
Good use of leftover spaghetti. I stirred an egg into the cheese mixture and added some Italian seasoning and garlic. Very tastey!
11/11/2015
This was DELICIOUS. I seriously can't stop shoveling this into my face. So, my boyfriend and I tried it after I ruined some spaghetti into a coagulated mess. It was seriously unsalvageable. But ...
8/9/2014
To make this, I had to cook more spaghetti noodles, as all I had leftover were homemade Italian-American meatballs -- crumbled into pieces -- and homemade marinara sauce. Also, I had no cottage...